Prep this honey and mustard pork loin in the morning to get a head start on Sunday lunch. Cooking it in a slow cooker creates beautifully succulent meat
Prep:30 mins
Serves 4 – 6
1½ tsp fennel seeds2 garlic cloves5-6 thyme sprigs2 tbsp rapeseed or olive oil1.8kg pork loin, skin removed and fat well scored (cut from the thicker end of the joint)300g shallots1 small celeriac, peeled, quartered and cut into chunks2 eating apples (such as Braeburn or Cox), peeled, cored and cut into wedges150ml white wine250ml chicken or pork stock1 tbsp honey1 tbsp Dijon mustard
STEP 1Lightly crush the fennel, garlic and the leaves of 3 thyme sprigs together in a pestle and mortar. Add 1 tbsp oil and season well, then bash to a rough paste. Rub the mixture all over the pork, then cover and chill for at least 2 hrs or up to 24 hrs.STEP 2Set the slow cooker to low. Tip the shallots into a heatproof bowl and pour a kettleful of boiling water. Leave to soak for 2 mins, then drain and rinse under cold water until cool enough to handle (this will make them easier to peel). Cut off the roots and remove the papery skins.STEP 3Heat the remaining oil in a frying pan or flameproof casserole that’s large enough to fit the pork joint. Brown the shallots for a few minutes over a medium heat, then tip into the slow cooker. Add the celeriac and apples, then season well and mix.STEP 4Put the pork in the pan and brown really well on all sides, then transfer to the slow cooker fat-side up on top of the vegetable mixture. Pour the wine into the pan and bubble for 1 min. Add the stock, honey and mustard and bubble for 1 min more, then pour the mixture over the pork. Cover and cook on low for 5-6 hrs, turning the meat and stirring the veg halfway through cooking, if you can.STEP 5Lift the pork out of the slow cooker, wrap and leave to rest for 10 mins before carving. Serve with the cooked vegetables and some greens, if you like.
