Photo: Slow-Cooker Parmesan-Sage Pork Loin and Watercress Salad with Sliced Pears, Goat Cheese and Toasted Pine Nuts Recipe
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.
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By brae1349
on May 31, 2013
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Other then the smell we couldn't find anything that we liked about it. It smelled delicious but the taste wasn't there for us. We took into consideration all of the other reviews about their adjustments and still we weren't happy with it. Despite the negative reviews we still decided to try it out..... No good. We'll pay closer attention to our fellow reviewers from now on.
By txmtnmom
on February 25, 2013
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Could be better. I made a few minor modifications. I used a pork tenderloin. It was kind of small and I worried about overcooking, but I took advice here and filled the crockpot with enough broth to nearly cover the tenderloins. I used both chicken and vegetable broth as I didn't have enough to use just one. I did liberally season with salt as per the suggestions and some seasoning salt. Like some others wasn't pleased with the smell and the initial taste of the seasoned broth, seemed like it was missing something...so I went on a little smelling tour of my spice cabinet and added some thyme...that's just what it needed imo. I only cooked it 6 hours. It could go less for a small tenderloin but that doesn't allow enough time for the broth to season properly and the veggies to get soft. I did stick with red potatoes, easier to soften. I also shredded fresh parm over the meat and veggies when they were on a plate. Not the prettiest dish but it was really good when done.
By barbiefoodie
on January 08, 2012
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WARNING - DO NOT MAKE THIS DISH. It is a waste of food, time, and money. After 6 hours on low, the pork was dry and overdone, but the vegetables were not yet cooked through. The pork was overseasoned, and the vegetables and broth were bland. Very disappointing.
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