Ingredients
- 4 pound pork loin trimmed
- 1 onion sliced
- 2 pounds red potatoes cut into large chunks
- 1 tbsp olive oil
- 1/2 tbsp minced garlic
- 1 packet onion soup mix
- 1/2 cup unsalted butter sliced (1 stick)
- Salt and pepper to taste
- For the gravy optional
- 1 cup chicken stock
- 2 tbsp stone ground or Dijon mustard
- 1 tsp sage
- Salt and pepper to taste
- 2 tbsp cornstarch
- 2 tbsp cold water
Method
- Heat the olive oil in a heavy skillet, such as a cast iron skillet, over medium-high heat.
- Add the onions to the skillet and cook over medium high heat for 4-5 minutes until golden brown.
- Place the onions into the crockpot along with the garlic and potatoes.
- Season the pork generously with salt and pepper on both sides.
- Sear the pork in the skillet for 2–4 minutes per side, until golden brown.
- Transfer the seared pork to the slow cooker.
- Sprinkle the onion soup mix evenly over the top.
- Layer the sliced butter on top of the pork and vegetables. Cover and cook on low for 6 hours.
- Once cooked, shred the pork and serve over the potatoes.
To Make the Gravy:
- Strain the juices from the slow cooker into a saucepan.
- Add the mustard, chicken stock, and sage to the saucepan. Bring to a low simmer.
- In a small bowl, whisk together the cornstarch and water until smooth. Gradually pour the mixture into the gravy, whisking constantly.
- Continue simmering and whisking until the gravy thickens.
- Season with salt and pepper to taste.
- Drizzle the gravy over the pork and potatoes before serving.