Recipe

Zinfandel Braised Pork Loin With Asparagus Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 1 year, 11 months ago I've had pork cooked sort of this way once before, but have never attempted to make it myself. I used what flavors I could remember from the one time I had it, and added in a few others I know I like. Adapted from the book Chez Panisse Cooking. Prep:25m Cook:480m Servings:8	Lillyann
	slow cook pork onion wine apples

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Ingredients

Roast:

1 3 1/2 pound double pork loin roast

1 packet (1.12 oz.) Italian her marinade mix, (Durkee*)

2 medium tart apples, cored and thickly sliced

1 large onion, thickly sliced

1 1/2 cups Zinfandel or other red wine

Asparagus:

1 bundle asparagus

1 large clove garlic, minced

1/4 cup chicken stock

1 tablespoon butter

1 tablespoon olive oil

Salt and pepper to taste

Directions

Sprinkle roast with marinade mix; set aside.

In a 5-quart slow cooker, combine apples and onion. Add wine. Place roast on top of onion and apples.

Cover and cook on LOW heat setting for 6 to 8 hours.

Transfer roast to a cutting board; cover with aluminum foil to keep warm. Let stand 5 to 10 minutes before slicing. Using a slotted spoon, transfer onion and apples to a serving bowl.

Cook the asparagus: Heat olive oil and butter on medium-low heat in pan until melted. Add garlic and cook until soft but not brown. Add chicken stock and asparagus, cover, and steam until asparagus is soft but not mushy, about 8-10 minutes.

Using a wire mesh strainer, strain cooking juices into a medium saucepan. Over high heat, bring to a boil. Cook until mixture is reduced by half. Serve with roast, onion, and apples.

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