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Garlic-seasoned slow-cooker pork loin, port-and-tomato-based sauce and creamy mashed potatoes all made with less than 30 minutes of hands-on prep--who could ask for more? Garnish with additional fresh rosemary sprigs, if desired.

Cooking Light
Source: Everyday Slow Cooker


Recipe Summary

25 mins
3 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Cut 16 small pockets around the outside of the pork loin, and stuff the garlic into the pockets. Sprinkle the pork with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

  • Heat the oil in a large nonstick skillet over medium-high until shimmering, about 1 minute. Add the pork loin, and cook, turning to brown on all sides, 10 minutes. Transfer the pork to a 5- to 6-quart slow cooker, reserving the drippings in the skillet.

  • Add the anchovy paste and rosemary to the reserved drippings in the skillet. Reduce the heat to medium, and cook, stirring often, until aromatic, about 1 minute. Add the port, and bring to a boil, stirring to loosen the browned bits from the bottom of the skillet. Transfer the mixture to the slow cooker, and add the tomatoes and 1/2 teaspoon of the salt. Cover and cook on LOW until a thermometer inserted in the thickest portion of the pork registers 140 degrees F, about 3 hours. Transfer the pork to a cutting board or serving platter, reserving the cooking liquid in the slow cooker; let the pork rest 10 minutes. Discard the rosemary sprigs.

  • Transfer the reserved cooking liquid to a medium saucepan. Bring to a boil over medium-high; boil, stirring occasionally, until the sauce is reduced to about 3 cups, about 8 minutes.

  • Meanwhile, prepare the potatoes according to the package directions, omitting the milk and butter. Add the crème fraîche, half-and-half, 2 tablespoons of the butter, and the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper to the steamed potatoes; mash to the desired consistency.

  • Stir the remaining 2 tablespoons of the butter into the reduced sauce until melted. Slice the pork, and serve with the potatoes and reduced sauce.

Nutrition Facts

296 calories; protein 27g; carbohydrates 18g; dietary fiber 3g; sugars 2g; fat 11g; saturated fat 5g; sodium 664mg.