Slow Cooker Pork Scotch Roast with Green Olive Gremolata
Prep time 30 minutes Cook time 4 hours 15 minutes
Serves 6 people
- •1 x 1.5kg piece pork scotch fillet
- •2 teaspoons fennel seeds
- •2 garlic cloves, chopped
- •2 tablespoons chopped fresh rosemary leaves + extra sprigs to serve
- •Finely grated rind of 1 lemon
- •1 teaspoon sea salt flakes
- •2 tablespoons olive oil
- •2 large red onions, sliced
- •Creamy potato mash, to serve
Green olive gremolata
- •1/3 cup pitted Sicilian olives, chopped
- •1/3 cup flat-leaf parsley leaves
- •1 garlic clove, finely chopped
- •finely grated rind of 1 lemon
- 1.Place pork on a board. Using kitchen string, tie pork at 3cm intervals to secure.
- 2.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.
- 3.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.
- 4.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.
- 5.To make the green olive gremolata, combine all ingredients in a small bowl. Set aside.
- 6.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.