Garlic Pork Loin in a Slow Cooker
⏳ Time
3 hours 30 minutes
🥕 Ingredients
5
🍽️ Servings
12
Description
I prepare almost all my dishes in a slow cooker or air fryer due to the lack of a stove and oven, so I had to include the cooking appliance in the title. The thing is, I have no idea how to cook pork loin in the oven. When the need arises, I will learn))
Ingredients
- Pork tenderloin - 2 pieces
- Garlic - 1 head
- Olive Oil - 2 fl oz
- Ground Black Pepper - to taste
- Paprika - to taste
Step by Step guide
Step 1
Thaw the pork loin in the refrigerator on the bottom shelf if you bought frozen meat. The best option is to place it in a deep bowl overnight in the fridge before the cooking day. Drain any liquid from the thawed meat and place it back in a clean deep bowl.
Step 2
Chop all the garlic; it's better to use a blender or knife rather than a garlic press to get large pieces instead of a paste. You should use a lot of garlic! However, there is another option for those who are not fond of garlic or cannot consume it - make incisions in the meat with a sharp knife and stuff them with pre-sliced garlic cloves. You can use any number of cloves according to your taste.
Step 3
If you chopped the garlic, first generously drizzle the meat with olive oil, then place the chopped garlic on all sides of the pork loin, pressing the pieces against the oiled sides. If you prefer to stuff it, do that first and then drizzle with olive oil. Generously sprinkle with paprika.
Step 4
The next step is up to you: either marinate the meat this way in advance, cover the bowl with plastic wrap, and place it in the fridge overnight, or roast it on the same day. I have tried both options and noticed no difference, so I usually do it on the day of cooking.
Step 5
Remove the meat from the bowl, pat it dry with a paper towel if necessary to remove excess liquid, and without pouring oil into the pan (in this case, into the slow cooker bowl), sear the meat on all sides until a golden crust forms. This will seal in all the juices, making the pork loin juicy, and if you made a crust with garlic, it will be deliciously browned.
Step 6
After searing, without removing the meat from the bowl, set the slow cooker to the 'Stew' mode, add 30 ml of water, cover with a lid, and without using the 'Pressure' mode, let it stew on very low heat for about two to two and a half hours.
Step 7
After 2 hours, you can check - pierce the meat with a knife; if the juice is clear, you can keep it covered for another 20 minutes. If you see blood, continue to stew for another 30 minutes, then check again. It took me a maximum of 3 hours for the pork loin to be fully cooked. Turn off the slow cooker.
Step 8
If you still have a lot of time before serving, or if it will not be served on the same day, leave it in the bowl to rest. Firstly, it is very tender and can easily fall apart, and secondly, it will absorb the juices better this way. If there is not much time left before serving, very carefully remove the pork loin and let it cool in a cold place, such as on the balcony.
Step 9
Before serving, slice into thick pieces and serve as a standalone appetizer or complement with mustard, horseradish, pickled vegetables, and herbs.
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