Dinner for Four: Slow Cooked Pork Loin with Arugula and Mozzarella

Last night was the first time since starting this blog that we’ve had more than just the two of us at the dinner table.  So we busted out our secret weapon: the crockpot.

The Husband has been a firm believer in the crockpot since before we started dating.  And while I had some doubts initially (doesn’t all the food turn out mushy?), I have joined the ranks of the converted.  Nothing is easier than set it, forget it, eat it.  So that’s exactly what we did, plus a few bottles of wine, to delicious results.

The “recipe” that follows is more of a guideline, than a recipe.  Sadly, we didn’t capture this on camera, as I was too excited to eat and completely forgot…

Slow Cooked Pork Loin with Arugula and Mozzarella

• olive oil
• 1.5-2 lbs of pork tenderloin
• 1-2 cups of chicken broth
• 1/2 chopped red onion
• 2-3 cloves of garlic, minced
• ketchup – a couple of squirts
• about 3 tablespoons apple cider vinegar
• 1 package of French onion soup mix (I know, I know, but it really does add great flavor!)
• a little something sweet – a dash of honey or a spoonful of brown sugar
• salt, pepper
• crushed red pepper
• arugula
• (another) 1/2 chopped red onion
• sliced fresh mozzarella

1. If you have the time, sear the pork loin in olive oil until browned on all sides before putting it in the crockpot.  It will give it a better, deeper flavor.
2. Place the pork loin at the bottom of the crockpot, pour the chicken stock over the pork and mix in the rest of the ingredients, through the red pepper.  Set on low and cook for 8-9 hours.  Go to work!
3. With about 20 minutes to go, warm some olive oil in a saute pan, cook down the onions.  Add some salt and pepper (and if you’re like us, some more crushed reds!), and then a large bunch of arugula – it will cook down significantly!
4. Slice the loin and serve in a shallow bowl, topped with some of the cooking liquid, a slice of mozzarella cheese, and the greens and onion mixture.  The cheese will melt and the greens will add both a spice and a texture to the pork – which should be delicious on its own!

The Verdict:

The Husband first made this meal for me after I returned from three months of living away from him.  It was delicious then, and it was delicious now.  This is definitely a go-to for easy, relatively elegant, hearty food.