A Perfect Pantry

INGREDIENTS

• 1.5kg pork loin
• 2 tsp. salt
• ¼ tsp. ground white pepper
• 1 tsp. thyme leaves
• 1 tsp. rosemary
• 1 tsp. paprika
• 3 cloves garlic, crushed
• 1 tbsp. sesame seeds
• 1 tbsp. olive oil
• 2 tbsp. honey
• 1 tbsp. soy sauce
• 1 tsp. mirin
• 1 tbsp. Dijon mustard
• 3 large potatoes, peeled and cut into 6

DIRECTIONS

1. Mix the salt, pepper, thyme, rosemary, paprika and garlic together. Rub onto the surface of the pork. Leave overnight if time allows.
2. Heat a large frypan on a medium heat and brown all sides of the pork.
3. Place the potatoes into the slow cooker bowl and place the pork on the top of the potatoes. Place the lid on the slow cooker.
4. Connect the probe to the socket on the right side of the slow cooker and thread the probe through the lid into the centre of the meat.
5. Press ON/OFF. Press PROBE to select the PROBE function. Adjust the temperature to LOW. Press SELECT/START to confirm. Set the probe temperature to 65°C. Press SELECT/START to begin.
6. The slow cooker will beep and automatically switch to WARM when the temperature is reached. Remove the pork from the slow cooker. Slice and serve with the potatoes.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Temp Control™ Slow Cooker