Apple-bourbon pork loin – slow cooker edition.
Also, the pork ribs edition. Yes I know that ribs and BBQ go together much better, but I was working with what I had on hand.
I started with a double batch of mirepoix, and added 3 cloves minced garlic at the end- cook until fragrant.
Toss in a slow cooker with 1/4 cup oil on the bottom.
Deglaze the pan with water if there’s any fond, and add to the veg.
Add trimmed pork loin, rubbed with salt&pepper (approx 1 tsp ea per pound).
Add a bunch of potatoes, approx 2″ diameter – we don’t want them to get overcooked, so don’t go any smaller.
Add enough veggie broth, your favourite stock, or just water to cover the meat.
After 5 hours on low, add 5-8 peeled, cored, 1″ cubed apples.
Add an “optional” cup of bourbon. Two for a much more pronounced flavour.
Let cook until IT of 155 is reached (mine was already there at 5 hours) and the apples are soft (this took about 15 minutes for the apples I was using).
Save the liquid for making a sauce.
Sauce – strain, bring to a boil, then simmer until thick.
If it’s not thickening up, add a slurry of equal parts cornstarch & cold water.
Use 1 tbsp corn starch per 2 cups of liquid for a quick, thick gravy. Half as much for something thinner. Always make a slurry with liquid, 1 part cornstarch to 2 parts liquid, and whisk that into whatever you’re thickening up. Making a gravy takes time, or a lot more corn starch. If you need to rush it for something like turkey dinner, just be aware that when the gravy does cool down, you’re going to have something a lot closer to jello, so you need to keep it warm, and stirred up.
Add salt&pepper to taste.