Recipes : Slow-Cooker Parmesan-Sage Pork Loin and Watercress Salad with Sliced Pears, Goat Cheese and Toasted Pine Nuts : Food Network

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Slow-Cooker Parmesan-Sage Pork Loin and Watercress Salad with Sliced Pears, Goat Cheese and Toasted Pine Nuts
, 2006, Robin Miller, All rights reserved

Ingredients
2 pounds diced red potatoes
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 1/2 cups reduced-sodium chicken broth
1/2 cup sherry
1 (2-pound) pork loin
Salt and freshly ground black pepper
2 tablespoons dried sage
1 tablespoon salt-free garlic and herb seasoning
1/4 cup freshly grated Parmesan
2 tablespoons pine nuts
4 cups watercress leaves
2 ripe pears, cored and thinly sliced
4 ounces crumbled goat cheese

Olive oil
Sherry vinegar

Directions
Place potatoes, onion, celery, and carrots in bottom of slow-cooker.
Pour in chicken broth and sherry. Season pork all over with salt and black pepper, sage and garlic
and herb seasoning. Place pork on top of vegetables and top with Parmesan, pressing the cheese into
the meat. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Toast the pine nuts in a small skillet over medium heat until golden brown, about 2 to 3 minutes.
Arrange watercress on salad plates. Top with pear slices, goat cheese and toasted pine nuts. Drizzle
with olive oil and sherry vinegar. Slice pork crosswise into 1/2-inch thick slices. Serve 1/2 of the
pork with this meal and reserve second half for another recipe. Serve all of the vegetables from
slow-cooker and the brothy sauce with pork.