This Slow Cooker Sundried Tomato and Garlic Pork with Herby Rice is sure to become a family favourite. It’s easy, flavour-packed dinner that practically cooks itself. Tender pork is slow-cooked with rich sun-dried tomato oil, fragrant garlic, and herbs, creating a deliciously comforting meal that’s perfect for busy weekdays or relaxed weekend dinners. Simply let your slow cooker do the hard work while you get on with your day, then serve with fluffy herby rice for a satisfying meal everyone will enjoy.
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Equipment
- Sharp knife
- Chopping board
- Mixing bowl
- Tablespoon
- Teaspoon
- Large saucepan
Ingredients
- Pork loin steaks x 500g
- Tamari x 2 tbsps
- Sundried tomato oil x 1 tbsp
- Tomato puree x 2 tbsps
- Garlic granules x 1- 2 tsp
- Onion granules x 1 – 2 tsp
- Salt and pepper to taste
Method for the pork loin steaks
- In the mixing bowl pour the tamari, sundried tomato oil, tomato puree, garlic granules, onion granules, salt and pepper to taste.
- Mix these ingredients together.
- Add the pork chops to the mixing bowl.
- Rub the ingredients together using your hands.
- Place the bowl into the fridge for a couple of hours or anywhere overnight.
- After they have been in the fridge put the chop and marinade into the slow cooker.
- Put the slow cooker on high for 2 – 3 hours or on low for 5 – 6 hours.
- Once cooked turn the slow cooker off and leave to rest for 30 minutes or more.
- Remove from the pot and serve with the rice.
Ingredients for the rice
- Rice x 300g
- Spring onions x 1
- Garlic x 2 – 4 cloves
- Carrots x 1
- Chicken or vegetable stock or bone broth x 600mls
- Tamari or soy sauce x 2 tbsp
- Dried mixed herbs x 1 tsp
- Spinach x 1 handful
- Coriander x 1 handful
Ingredients for the rice
- Cut the tops and the bottoms from the spring onions.
- Now slice the onions into 1/2 centimetre pieces.
- Peel the carrot and grate it.
- Squash the cloves under the blade of the knife and remove the skins.
- Slice the cloves.
- Wash the rice through twice in a sieve and set aside.
- Put the large saucepan onto a high heat on the hob and add oil to the base.
- When the pan is hot, add in the onions and fry until they become soft.
- Add in the garlic and fry for about 30 seconds or so.
- Just until you can start to smell it and and it starts to turn golden.
- Next add in the carrots and fry these for a few minutes.
- Add in the rice and fry for another minute.
- Sprinkle over the dried mixed herbs.
- Then pour over the bone broth or chicken or vegetable stock.
- Pour enough stock to cover the rice and then about 2 centimetres above that.
- Turn the heat back up and bring all the ingredients to the boil.
- Add in salt and pepper to your tastes and then add the tamari or soy sauce.
- When the ingredients are at boiling point, turn the heat down and leave to simmer on a low heat.
- Wait until all the liquid has disappeared from the pan then remove it from the heat.
- Once all the liquid has disappeared from the pan, serve into the bowl and put the pork steaks on top.
- Then serve with broccoli or a green of your choice and enjoy.
I hope you love this Slow Cooker Sundried Tomato and Garlic Pork with Herby Rice as much as we do! If you give it a try, I’d love to hear what you think. Please leave a comment below and let me know how it turned out or if you added your own twist. Don’t forget to share your creations on social media and tag me so I can see your delicious dishes. Be sure to browse the rest of my recipes for more simple, comforting slow cooker meals and family-friendly inspiration.
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