Slow Cooker Five-Spice Braised Pork Loin

Author: Canadian Living

Look for a roast with the backbone (chine) removed or with the chops separated at the backbone.

  • Portion size 8 servings

Ingredients

  • 3 lbs pork loin centre roasts tied
  • 1/2 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 6 cloves garlic minced
  • 2 tablespoons finely grated fresh ginger
  • 3/4 teaspoons five-spice powder
  • 1 cup sodium-reduced chicken broth
  • 1/4 cup Chinese rice wine
  • 1/4 cup sherry
  • 1/4 cup water
  • 2 cups pearl onions (one 10 oz/284 g pkg), peeled
  • 2 tablespoons cornstarch

Method

Sprinkle pork with half of the pepper. In Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.

Drain fat from Dutch oven; cook chopped onion, garlic, ginger, five-spice powder and remaining pepper over medium heat, stirring often, until onion is softened, 5 minutes. Add broth and bring to boil, scraping up brown bits; pour over pork. Add rice wine and pearl onions; stir to combine.

Cover and cook on low until pork is tender, 5 to 6 hours. Skim off fat.

Transfer pork to cutting board; cover and keep warm for 15 minutes before cutting any strings and cutting across the grain into chop-size slices.

Move onions to 1 side of slow cooker. Whisk cornstarch with 1/4 cup water until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes.

Serve with pork.

Nutritional facts Per serving: about

  • Sodium 149 mg
  • Protein 25 g
  • Calories 282.0
  • Total fat 16 g
  • Cholesterol 79 mg
  • Saturated fat 5 g
  • Total carbohydrate 8 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Five-Spice Braised Pork Loin

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