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

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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.

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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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I have made this countless times for my family & they love it! I do use more broth then the recipe calls for (i just pour it in until the pork is half covered which maybe helps keep the loin moist. I turn the cooker on low and leave it on all day...

I buy the loin at Costco & cut it into 3rds - even more savings!

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I made the recipe today. The roast was cooked in 4 hours on low in my slow cooker. I checked the internal temp and it was done! Any longer and it would have been dried out and tough. However, the cheesy top was pale and pastey looking - not golden and lovely like on TV. I place my roast in an oven proof dish and slid it under the broiler for a few minutes - voila - a toasty golden crust. I have a large AlClad slow cooker with the stovetop safe insert.

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The flavors were excellent. Unfortunately, the pork loin came out dry, even though it was surrounded by liquid as it cooked all day Next time I will try with a pork tenderloin instead of a pork loin.

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I made this dish 3 times and every time it came out great!! Easy and cheep to make!!! Great dish on a cold rainy night,just light the candles and pour the wine and it will feel like you are in a five star restaurant!!!

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This recipe unfortunately wasnt a good one for Robin. I dont feel this cut of pork was the best for a slow cooker. It came out tough and had no flavor at all. the salad was decent though.

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I followed the receipe to the T.. and the pork had a funny taste to me. I will try it again and see what happens. The pork tasted a little too mushy for my taste and surprisingly dry..

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What a waste of my time & most of all money. This recipe smelled awful & tasted worse.

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We followed the recipe as printed - except we used red wine instead of cooking sherry. The wine gave it a good flavor. The amount of liquid called for in this recipe is perfect....just trust in it! We cooked it on low for 8 hours, and the pork was juicy and slightly pink. Very tasty! We used most of the seasoning on the pork, but mixed the rest in with the veggies at the bottom. That flavored them nicely. I found the vegetable to pork ratio a little high, and will probably cut down on the veggies next time. We do one slow cooker recipe a week, and this will stay in the rotation!