Loin of Pork

A simple method to cooking a loin of pork. Slow cooking / cooker required.

Preparation time: 30mins

Cooking time: 6-8hours


  • 1 Bouquet garni
  • 2 Garlic cloves, crushed
  • 2 tbsp Sunflower oil
  • 300g Shallots
  • 2kg Boneless pork loin without rind
  • 2 Pork or chicken stock cubes, crumbled
  • 150ml White wine
  • 250ml Chicken or pork stock
  • 250g closed cup mushrooms (optional)


Place pork loin on a board and season with salt and pepper.

Peel the shallots (or a small onion if preferred but this will need to be chopped into small cubes).

Set your slow cooker onto a low heat. Heat the oil in a large casserole tin or frying pan large enough to fit the pork. Brown the shallots for a few mins then tip into the slow cooker.

Brown the pork in the same pan, on all sides, not forgetting the ends. Sit the meat fat-side up on top of the shallots, crushed garlic, and bouquet garni. Pour the wine into the frying pan and bubble for a minute, scraping the bottom of the pan.

Pour in the stock, bubble for another minute, then pour over the pork.

Cover with a lid and cook on low for 5-6 hrs until tender.

Remove the pork, and leave to rest on a board for 10 mins before carving.

To serve alongside vegetables of choice and crispy roast potatoes.

Full Leg of Pork