No, not Hasselhoff. "Hasselback" is a cooking method of slicing along the meat or potato (but not all the way through), so you can load it up with ingredients. Invented by and named for a Swedish restaurant. You GO, my fellow Scandinavians.
This is a great slow-cooker recipe. Ready when you get home from work.
Ingredients:
2 lb. pork loin
2 large slightly-tart apples (like a Honeycrisp)
3 Tablespoons honey
2 Tablespoons soy sauce (or a gluten-free alternative)
1 teaspoon Dijon mustard
1 Tablespoon balsamic vinegar
1 teaspoon cinnamon
1 cup apple cider
1 bunch of green onions
1/2 cup flat-leaf parsley
Preparation:
- Slice your pork loin at 1-inch intervals -- not all the way through. Stop to leave about 1/4 inch on the bottom of every slice.
- Wash, halve and slice an apple. Place a slice of apple in every pork loin opening (skin-side up). Cut your other apple into chunks and place in the bottom of the slow cooker.
- Whisk together the honey, soy sauce, mustard, vinegar and cinnamon. Add the apple cider.
- Place pork loin on top of the apples in the slow cooker and pour apple-cider mix onto the loin.
- Chop up your green onions and parsley and add on top.
Cook & Serve:
Cover your slow cooker and cook on high for 8 hours, or on low for 4 hours. A rice dish would make a nice side -- a good alternative to potatoes.
A Little Backstory:
A variation of this recipe was EVERYWHERE on social media a few years back. But in addition to some heavier, savory ingredients, it was cooked with traditional carrots and potatoes. I tried it, but it felt like it was trying too hard to be a beef pot roast. I lightened it up, but in some greenery, and added the apple cider. You want something that tastes more like a pot roast? Make a pot roast.
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