Slow cooker honey & mustard pork loin

• fennel seeds1½ tsp tsp
• garlic cloves↗2
• thyme sprigs↗5-6
• rapeseed or olive oil2 tbsp tbsp
• pork loin↗1.8kg kg

  skin removed and fat well scored (cut from the thicker end of the joint)

• shallots↗300g g
• celeriac↗1 small

  peeled, quartered and cut into chunks

• eating apples2

  (such as Braeburn or Cox), peeled, cored and cut into wedges

• white wine↗150ml ml
• chicken or pork stock↗250ml ml
• honey↗1 tbsp tbsp
• Dijon mustard↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Lightly crush the fennel, garlic and the leaves of 3 thyme sprigs together in a pestle and mortar. Add 1 tbsp oil and season well, then bash to a rough paste. Rub the mixture all over the pork, then cover and chill for at least 2 hrs or up to 24 hrs.

2. 2

   Set the slow cooker to low. Tip the shallots into a heatproof bowl and pour a kettleful of boiling water. Leave to soak for 2 mins, then drain and rinse under cold water until cool enough to handle (this will make them easier to peel). Cut off the roots and remove the papery skins.

3. 3

   Heat the remaining oil in a frying pan or flameproof casserole that's large enough to fit the pork joint. Brown the shallots for a few minutes over a medium heat, then tip into the slow cooker. Add the celeriac and apples, then season well and mix.

4. 4

   Put the pork in the pan and brown really well on all sides, then transfer to the slow cooker fat-side up on top of the vegetable mixture. Pour the wine into the pan and bubble for 1 min. Add the stock, honey and mustard and bubble for 1 min more, then pour the mixture over the pork. Cover and cook on low for 5-6 hrs, turning the meat and stirring the veg halfway through cooking, if you can.

5. 5

   Lift the pork out of the slow cooker, wrap and leave to rest for 10 mins before carving. Serve with the cooked vegetables and some greens, if you like.