GOTHAM FOODIE

I’m soooooo German. I need a pork dish every once in a while. We have pork for breakfast in Germany. It’s just a thing. As I’m getting older, I try to eat more fish and vegetables, because apparently my doctor told me so, but I need my pork. So yes, I made this (very easy) pork dish. It seems elaborate, but it’s really not. The slow cooker really makes things a lot easier. This is a perfect Sunday dish, or one for company with a glass of wine.

What you’ll need:

• 1 (2 to 3 pound) pork loin
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp flour
• 1/3 cup white wine
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 2 tsp dried Oregano
• 2 Bay leaves
• 1 pound potatoes, cut into cubes or rices
• 2 handfuls of baby carrots

Season the pork with salt and pepper. Heat the oil in a pan over medium heat, then add the pork and brown it on all sides. Transfer the meat to the slow cooker.

Add onion and garlic to the pan and sauté until softened. Stir in the flour and cook for one minute.

Add the wine and simmer for 3 minutes. Whisk in the beef broth Worcestershire sauce, Dijon mustard, oregano and Bay leaves. Bring to a simmer and cook for 5 minutes.

Pour the mix over the pork in the slow cooker. Add potatoes and carrots.

Cover and cook on low for 8 to 10 hours, or on hight for 4 to 5 hours. Add salt and pepper to taste if desired. Discard the Bay leaves and serve with the vegetables and sauce.