An Effortlessly Elegant Holiday Meal
Get ready to transform your holiday table with a dish that’s as effortless as it is elegant! This Slow Cooker Pork Loin with a luscious Mustard Cream Sauce is a true showstopper. The tender pork, aromatic fennel, and tangy glaze come together for an unforgettable, keto-friendly meal that practically cooks itself. Be sure to select a keto-friendly stone-ground mustard to keep the carbs in check!
Ingredients
• SLOW COOKER SIZE: MEDIUM
• 1 medium onion, sliced
• 1 bulb fennel, trimmed and sliced
• 4 tablespoons / 57g butter, softened
• 1 boneless pork loin roast (2 to 2½ pounds / 0.9 to 1.1 kg)
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup / 60ml stone-ground mustard
• ½ cup / 120ml chicken broth
• 1 cup / 240ml full-fat sour cream
• Minced fresh thyme, for garnish
Instructions
1. Arrange the sliced onion and fennel in an even layer at the bottom of your slow cooker.
2. Generously rub the softened butter over all sides of the pork loin roast. Place the roast on top of the vegetables.
3. Sprinkle the dried thyme, salt, and pepper evenly over the pork. Spread the stone-ground mustard across the top of the roast, then pour the chicken broth around the base.
4. Cover and cook on LOW for 4 to 6 hours, or until the pork is tender and cooked through.
5. Carefully transfer the pork roast to a cutting board and cover it with foil to keep warm.
6. Whisk the sour cream directly into the drippings left in the slow cooker until smooth. Cover and cook on HIGH for 15 minutes, whisking occasionally, until the sauce is hot and bubbly.
7. Season the sauce with additional salt and pepper to taste. Slice the pork and serve generously drizzled with the warm cream sauce and a sprinkle of fresh thyme.
Nutritional Information
• Nutrition Information
• PER SERVING: 492 CALORIES ★ FAT 37 G (68%) ★ NET CARBS 4 G (3%) ★ PROTEIN 32 G (26%)
Pro Tips
• To prepare the fennel bulb, trim off the stalks and root end. Cut the bulb into quarters, remove the tough inner core, and then thinly slice the remaining pieces.
• For an extra layer of flavor and a beautiful color, sear the buttered pork roast in a hot skillet on all sides before placing it in the slow cooker.
• Don’t waste the fennel fronds! The feathery leaves can be used just like fresh dill or parsley. Chop them up and use them as a beautiful, flavorful garnish for the finished dish.
• If your sauce is thinner than you’d like, you can create a small slurry with 1/2 teaspoon of xanthan gum and a tablespoon of water, then whisk it into the sauce to thicken it without adding carbs.
FAQ
Q: How do I get a brown crust on the pork loin
A: For an extra layer of flavor and a beautiful color, you can sear the buttered pork roast in a hot skillet on all sides before placing it in the slow cooker.
Q: What kind of mustard is best for this keto recipe
A: The recipe calls for stone-ground mustard. To keep the meal keto-friendly and low in carbs, be sure to select a brand that does not contain added sugars.
Q: How can I thicken the mustard cream sauce
A: To thicken the sauce without adding carbs, create a small slurry with 1/2 teaspoon of xanthan gum and a tablespoon of water. Whisk this mixture into the sauce in the slow cooker until it reaches your desired consistency.
Q: Can I use the entire fennel plant in this dish
A: For the base of the dish, you will use the sliced fennel bulb. However, the recipe suggests you don’t waste the fronds; you can chop the feathery leaves and use them as a fresh, flavorful garnish for the finished meal.
