In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Slow Cooked Pork in Wine and Thyme

How to make a pork loin succulent and tender? Cook it in the slow cooker to create a delicious rustic French stew recipe. The combination of the white wine along with the root vegetables and thyme elevates this simple meal to make it perfect for company – or just a Wednesday night.

You’re going to love this meal. It’s one of our favorites, and the aroma makes you want to climb the walls in anticipation.

In a good way.

Wine Stewed Pork Loin

Serves 2.

Ingredients: 

3 large carrots, sliced into 1-inch pieces

3 medium red potatoes, cubed into 1-inch pieces

3 large parsnips, sliced into 1-inch pieces

Kosher salt and freshly ground pepper

1 tablespoon olive oil

1 (1-1 ½ lb) pork tenderloin

2 large onions, roughly chopped

2 large sprigs of fresh thyme

1/4 cup of dijon mustard

2 cups of white wine

1 cup of chicken broth

 

Instructions: 

Place the potatoes, carrots and parsnips in the bottom of a 4-5 quart slow cooker.

Heat the olive oil in a large frying pan over medium heat, until it shimmer. Sear the pork on all four sides in olive oil, taking care to salt and pepper each side.

Once the pork is fully seared, place it on top of the vegetables.

Saute the onion over medium heat until softened, about 5-7 minutes.

Turn the heat off, and deglaze the pan with the wine and chicken stock. Stir well. Spread the dijon all over the pork, then pour the pan sauce over everything. Add the fresh thyme, cover and cook on high for 5 hours.

The stew is really good with peasant style bread. And a glass of wine. (Of course.)

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