Ingredients

• 1 pork loin joint
• 2 onions, sliced
• 200g mushrooms, sliced
• ½ pint (300ml) beef stock
• 100ml cream
• 2 tsp paprika
• 1 tsp cornflour (optional, for thickening)

Method

1. Marinate the Pork

Place the pork loin in your slow cooker along with the sliced onions and mushrooms. Sprinkle the smoked paprika over everything, ensuring it's evenly coated.

Let it marinate for at least 2 hours or preferably overnight in the fridge.

2. Slow Cook

Pour in the beef stock, covering the pork, and set the slow cooker to low. Cook for 8 hours, allowing the flavours to develop and the pork to become tender.

You can cook in the oven for 1.5 hours if you don’t have a slow cooker.

3. Rest the Pork

Once done, carefully remove the pork from the slow cooker and let it rest for a few minutes.

4. Make the Sauce

To thicken the stock in the slow cooker, mix 1 tsp of cornflour with a little water and stir it into the liquid. Add the cream and mix well to create a rich, creamy sauce.

5. Serve

Slice the rested pork and serve it with mashed potatoes, honeyed carrots, and generous helpings of the creamy stroganoff sauce.