Slow Cooker Sunday: Pork roast that is ridiculously fork-tender
Winter is all about slow cooking and filling the house with the aroma of home-cooked meals like this tender and tasty pork roast with brandy.
As the delicious aroma wafts from the kitchen, it creates coziness and warmth in the house. After eight hours of it cooking, everyone will be hungry for dinner. I know I was, and my family kept sniffing around the kitchen, asking when dinner would be ready.
It did not disappoint when I set it on the table and poured the gravy over the pork roast. It was fork tender and tasty. A big thumbs-up from everyone. This would make a great Sunday dinner for the whole family. With the help of the slow cooker, you can do your errands the whole day while it cooks slowly in the kitchen.
Slow cooker pork roast with brandy recipe
When you don't have the time to watch your oven to make a tender and tasty pork roast, try this slow cooker version with brandy. It will be ready by the time you come home for dinner.
Prep time: 15 minutes | Cook time: 8 hours 30 minutes | Total time: 8 hours 45 minutes
- 2 pounds boneless pork loin roast
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- Extra-virgin olive oil
- 2 medium carrots, peeled and sliced
- 1 medium onion, sliced
- 1/4 cup brandy
- 2 cups vegetable broth
- 1/2 teaspoon juniper berries
- 1 small cinnamon stick
- 3 tablespoons flour
- Pat the pork dry with paper towels, then rub it with the salt and pepper. Spread the mustard all over the pork, and leave it for 10 minutes.
- In a saucepan with some olive oil over medium-high heat, brown all the sides of the pork, about 15 minutes.
- When all the sides are browned, lower the heat to medium. Add the carrots and onions, and cook them together for 5 minutes.
- Pour in the brandy, and let it sizzle for about 1 minute.
- Transfer the pork, carrots, onions and sauce to the slow cooker.
- Add the vegetable broth, juniper berries and cinnamon.
- Set the slow cooker on low for 8 hours.
- Place the pork onto a serving plate, and pour the sauce into a small saucepan.
- Over low heat, cook the sauce, and then add the flour gradually, whisking continuously to avoid clumping. When the sauce is slightly thick, turn off the heat.
- Slice the pork roast, then pour some of the sauce on top. Serve the remaining sauce beside the pork roast.
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