Slow Cooker Marmalade And Vinegar Pork Recipes

SLOW COOKER MARMALADE PORK TENDERLOIN

Steps:

• Place the pork tenderloin in the slow cooker.
• Combine the marmalade, soy sauce, brown sugar, minced garlic, ground ginger, garlic powder, and black pepper in a medium-size mixing bowl and stir until well mixed.
• Pour the mixture over the pork tenderloin.
• If you're using red pepper flakes, sprinkle them over the pork. Sprinkle the mandarin oranges over the top.
• Put the lid on the slow cooker and cook on low for 7-8 hours on low or 4-5 hours on high.
• Either slice the pork or shred it.
• Serve hot with rice, potatoes, or pasta. It's also good as sandwich or slider filling.

SLOW-COOKER MARMALADE-AND-VINEGAR PORK

Steps:

• Very generously season pork with coarse salt and place in a 5- to 6-quart slow cooker. In a small bowl, mix together fennel seeds, red-pepper flakes, marmalade, vinegar, rosemary, and garlic; pour over pork. Cover and cook on low until meat is pull-apart tender, about 8 hours.
• Meanwhile, combine couscous, 1/2 teaspoon coarse salt, and oil in a bowl; add boiling water. Stir, cover, and let stand 10 minutes. Fluff with a fork; stir in chopped watercress.
• Transfer pork to a large bowl with a slotted spoon. Strain sauce through a fine sieve, discarding solids. Skim fat from surface of sauce.
• Spoon pork and sauce over couscous in serving bowls. Sprinkle flaky salt over pork, and top with watercress sprigs. Squeeze orange wedges over dish and serve immediately.

SLOW COOKER PORK CASSEROLE

Steps:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

MARMALADE PORK

Steps:

• Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.
• Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.