Slow Cooker Pork Scotch Roast with Green Olive Gremolata
Ingredients
- 1 x 1.5 kilogram Piece pork scotch fillet
- 2 teaspoon Fennel seeds
- 2 clove Garlic chopped
- 2 tablespoon Fresh rosemary leaves chopped + extra sprigs to serve
- 1 Lemon rind finely grated
- 1 teaspoon Sea salt flakes
- 2 tablespoon Olive oil
- 2 large Red onions sliced
- Creamy potato mash to serve
- 1/3 cup Pitted Sicilian olives chopped
- 1/3 cup Flat-leaf parsley leaves
- 1 clove Garlic finely chopped
- 1 Lemon rind finely grated
Method
Place pork on a board. Using kitchen string, tie pork at 3cm intervals to secure.
Place fennel seeds, garlic, rosemary, lemon rind, salt and 1 tablespoon oil in a small food processor. Process until a coarse paste forms. Evenly rub the paste mixture into the pork.
Heat remaining oil in a large non-stick frying pan. Add pork and cook, turning occasionally, for 10 minutes or until evenly browned. Transfer to a plate.
Add onion to the pan and cook, stirring occasionally, for 2-3 minutes until softening. Transfer onions and pork to a slow cooker. Cook on high for 4 hours or until pork is very tender.
To make the green olive gremolata, combine all ingredients in a small bowl. Set aside.
Transfer pork to a board. Slice pork. Arrange pork and onions on a serving platter. Spoon over green olive gremolata. Garnish with extra rosemary sprigs. Drizzle with the hot pan juices from the slow cooker if like and serve with creamy potato mash.
Pork Fillet - Free Range
Fillets of pork are the healthiest of all cuts of meat. You can cook them whole or cut them into small round medallions and fry them.…
Read the guide: Savour a Classic Aussie Pork Scotch Roast with Olive Gremolata—Cook Once, Feast All Week
