Slow Cooker Peppered Pork and Wine Stew2021-01-26
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
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This information is per serving.
Saturated Fat2.3 g
Trans Fat6.4 g
Unsaturated Fat0.8 g
Slow cooker peppered pork and wine stew. Cooking with a slow cooker is the perfect solution for busy days – it’s hands-off, requiring little to no attention, freeing up your time. This peppered pork and wine stew is easy to make, hearty, and perfect for any day of the week.
I used the homemade beef broth to make this recipe.
What is the difference between a slow cooker and a crockpot?
This is a common question that people ask. Slow cookers and crock pots are both used to cook food, but they are not the same thing. Crockpots are usually larger than slow cookers and the cooking process is different. A crockpot uses a low-temperature setting, while a slow cooker uses a higher temperature setting.
What are the benefits of using a slow cooker?
A slow cooker is a kitchen appliance that cooks food slowly at a low temperature. It is usually used to cook meat, soup, beans, rice, and stews. Slow cookers are good for cooking because they do not require constant supervision. This allows the user to focus on other tasks while the food cooks.
Slow Cooker Peppered Pork and Wine Stew
- 1 pound (480 g) pork tenderloin,sliced
- 1 cups (250 ml) low-sodium fat-free beef broth
- 1/2 cup (125 ml) dry white wine
- 1 medium yellow onion, peeled and chopped
- 1/2 cup sliced red bell pepper
- 1 potato, peeled and cubed
- 1 cup cubed carrots
- 2 teaspoons finely crushed peppercorns
- 1 garlic glove, peeled and minced
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- 1 teaspoon vinegar
- salt and freshly ground black pepper, to taste
In slow cooker, combine pork, beef broth, wine, onion, bell pepper, potatoes, carrots, garlic, and peppercorns. Cover slow cooker and cook on high-heat setting for 3-4 hours.
In a mixing bowl, combine vinegar, cornstarch, and water. Mix well and pour mixture into slow cooker, stirring 2-3 minutes.
Season to taste with salt and black pepper. Sprinkle with chopped fresh parsley and serve hot.