This is an impressive, flavorful dish that makes for a great holiday meal. Be sure to use a keto-friendly stone-ground mustard for the glaze.
SLOW COOKER SIZE: MEDIUM
1 medium onion, sliced
1 bulb fennel, trimmed and sliced
4 tablespoons butter, softened
1 boneless pork loin roast (2 to 2½ pounds)
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup stone-ground mustard
½ cup chicken broth
1 cup full-fat sour cream
Minced fresh thyme
1.Place the onion and fennel in the slow cooker.
2.Rub the butter over all sides of the pork roast, coating it evenly, then place it in the slow cooker. Sprinkle the dried thyme, salt, and pepper over the roast. Spread the top of the roast with the mustard. Pour in the broth.
3.Cover and cook on Low for 4 to 6 hours.
4.Remove the meat from in the slow cooker. Cover the meat to keep warm and set aside.
5.Whisk the sour cream into the drippings. Cover and cook on High for 15 minutes or until hot and bubbly, whisking often. Season, as desired, with additional salt and pepper. Spoon the sauce over the meat. Garnish with the fresh thyme.
★ TIP: Have you ever used fennel? Fennel has three parts: the bulb, celery-like stalks, and feathery leaves. For this recipe, use the bulb. Trim off the stem and root end,and peel away any brown outer layers. Cut the bulb into quarters and trim away the inner core. Thinly slice the remaining bulb for this recipe. The stems can be eaten raw in a salad, and the feathery leaves can be used as a fresh herb or garnish.
PER SERVING: 492 CALORIES ★ FAT 37 G (68%) ★ NET CARBS 4 G (3%) ★ PROTEIN 32 G (26%)
