Incredibly soft pork loin on the bones in a slow cooker, soaked in taste marinade, worth the time and effort spent on her cooking. If necessary, dried apples can try replacing dried apricots, which will also give a wonderful result. Ice helps cool marinade faster to reduce wait time and start cooking meat as soon as possible. Share with друзьями: 
Time: one 4hour. 20 minutes. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. vegetable broth
- 1/2 tbsp. plus 2 tsp coarse salt
- 1/2 tbsp. brown sugar
- 2 tbsp. l black pepper peas, crush slightly
- 450 gr ice (about 4 tablespoons)
- 4 pork loin on bone 2.5-4 cm thick
- 85 gr. dried apples
- 2 tbsp. l olive oil
- 1 large onion, chopped
- 1.5 tbsp. chicken broth
- 1 tbsp. l coarsely ground black pepper
- 1 tsp dried thyme
Recipes with similar ingredients: broth, brown sugar, pepper black peas, pork, apple chips, onions, thyme
Recipe preparation:
- Combine in the middle stewpan vegetable broth with 1/2 tbsp. coarse salt, brown sugar and black pepper peas. Put on a moderate to high fire. Boil until salt and sugar does not dissolve, then remove from heat and add ice. Put the pork steaks with the marinade in the zip bag volume of 7.6 liters and close. Put in a plastic container and leave to marinate overnight in the refrigerator.
- Remove the loin from the marinade, rinse and blot. Sprinkle on both sides the remaining 2 tsp. coarse salt.
- Place the dried apples in a 5.2-5.7 slow-cooker l
- Heat over medium heat 1.5 tbsp. l olive oil in a stainless steel pan with a diameter of 30 cm. Fry steaks on both sides until golden brown (5-6 minutes) for each side). Then put the pork in the slow cooker on apples. Add the remaining 1/2 tbsp to the pan. l olive butter, then onion and sauté until it becomes turn brown (3-4 minutes). Pour in chicken stock and deglase. Add black pepper, thyme and mix. Pour the resulting mass in a slow cooker, set the maximum temperature, cover and cook for 1.5 hours. Reduce temperature to minimum and keep cooking until the pork is soft and lag behind the bone (another 4.5 hours).
