Recipes

Slow Cooker Pork Scotch Roast with Green Olive Gremolata

Prep time 30 minutes Cook time 4 hours 15 minutes

Serves 6 people

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Ingredients

  • 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

Method

  1. 1.
    Place pork on a board. Using kitchen string, tie pork at 3cm intervals to secure.
  2. 2.
    Place fennel seeds, garlic, rosemary, lemon rind, salt and 1 tablespoon oil in a small food processor. Process until a coarse paste forms. Set aside.
  3. 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. 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. 5.
    To make the green olive gremolata, combine all ingredients in a small bowl. Set aside.
  6. 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.