Pork Roast Landaise Photo
Pork Roast Landaise

Prep Time 20 minutes
Cook Time 8 hours

YIELD Makes 4 to 6 servings

INGREDIENTS

2 tablespoons olive oil
2‑1/2 pounds boneless center cut pork loin roast
Salt and black pepper
1 medium onion, diced
2 large cloves garlic, minced
2 teaspoons dried thyme
2 parsnips, cut in 3/4-inch slices
2 cups chicken stock, divided
2 tablespoons cornstarch
1/4 cup red wine vinegar
1/4 cup sugar
1/2 cup port or sherry wine
3 pears, cored and sliced 3/4 inch thick
1‑1/2 cups pitted prunes

PREPARATION:

  1. Heat olive oil in large saucepan over medium-high heat. Season pork roast with salt and pepper; brown roast on all sides in saucepan. Place roast in slow cooker.
  2. Add onion and garlic to saucepan. Cook and stir over medium heat 2 to 3 minutes. Stir in thyme. Add onion mixture and parsnips to slow cooker.
  3. Combine 1/4 cup of chicken stock with the cornstarch in small bowl; set aside.
  4. Combine vinegar and sugar in same saucepan. Cook over medium heat, stirring constantly, until mixture thickens into syrup. Add port and cook 1 minute more. Add remaining 1-3/4 cups chicken stock. Whisk in cornstarch mixture and cook until smooth and slightly thickened. Pour into slow cooker.
  5. Cover; cook on LOW 8 hours or on HIGH 4 hours. During the last 30 minutes of cooking, add pears and prunes. Serve over rice or mashed potatoes or with French bread, if desired.
This recipe appears in: Pork

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