Slow cooker pork and fennel casserole
4
Points®
Total time: 8 hr 40 min • Prep: 30 min • Cook: 8 hr 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Pork fillet or tenderloin, raw
450 g, (buy 500g), fat trimmed
Olive oil
2 tsp
Fennel
1 small, thinly sliced
Brown onion
1 medium, chopped
Carrot(s)
1 medium, finely chopped
Garlic
1 clove(s), crushed
Fennel seeds
1 tsp, crushed
Dry-style white wine
⅓ cup(s), (80ml)
Tomato pasta sauce
1¾ cup(s), (450g)
Fresh basil
⅓ cup(s), plus extra small leaves to serve
Shaved parmesan cheese
¼ cup(s), (20g)
Instructions
1
Season pork with salt and pepper. Heat oil in large non-stick frying pan over medium heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker
2
Add fennel, onion and carrot to the same pan and cook, stirring, for 3 minutes or until softened. Add garlic and fennel seeds and cook, stirring, for 30 seconds or until fragrant. Add wine and bring to the boil. Transfer to slow cooker and stir in sauce. Cook, covered, on high for 3 hours (or low for 8 hours) or until pork is fork tender. Transfer pork to a cutting board.
3
Cut pork into 3 or 4 pieces. Using two forks, shred pork and return to slow cooker. Stir in sliced basil. Serve casserole sprinkled with parmesan and basil leaves.
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