Slow Cooker Pork with Parsnips, Cannellini Beans and a Gentle Orange, Rosemary and Olive Sauce

Name: Slow Cooker Pork with Parsnips, Cannellini Beans and a Gentle Orange, Rosemary and Olive Sauce
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb lean pork, cubed; 12 oz parsnips; 1.25 cups yellow onion; 4 cloves garlic; 14 oz cooked cannellini beans, drained; 1/2 cup pitted green olives; 1/2 cup orange juice; 2 tsp orange zest; 1 cup chicken broth; 2 tbsp tomato paste; 1 tbsp fresh rosemary; 1 leaf bay leaf; 1 tsp sweet paprika; 2 tbsp rice flour; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley

An original slow cooker stew with tender pork cubes, sweet parsnips and cannellini beans in a gentle, aromatic sauce of orange, rosemary, garlic and green olives. Comforting, balanced and perfect as a complete one-pot meal.

20 minPrep

360 minCook

380 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g lean pork, cubed (diced of 3-4 cm)
350 g parsnips (peladas and en medias lunas gruesas)
180 g yellow onion (en pluma fina)
12 g garlic (chopped)
400 g cooked cannellini beans, drained (enjuagadas si son of lata)
70 g pitted green olives (cut por the mitad)
120 ml orange juice (freshly squeezed or 100% zumo)
4 g orange zest (solo the parte orange)
240 ml chicken broth (low sodium if possible)
30 g tomato paste
4 g fresh rosemary (chopped fino)
1 unit bay leaf
3 g sweet paprika
16 g rice flour (for espesar lightly)
15 ml olive oil
6 g salt (or to taste)
1 g black pepper (freshly ground)
8 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

465 kcal

Calories

35 g

Protein

29 g

Carbs

22 g

Fat

7 g

Fiber

22 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
1. Season the pork with salt, black pepper, and sweet paprika. Sprinkle over the rice flour and toss well so the cubes are evenly coated.
2
2. Heat the olive oil in a large skillet over medium-high heat, about 375°F / 190°C at the cooking surface. Brown the pork for 4 to 5 minutes, turning to sear several sides. Transfer it to the slow cooker.
3
3. In the same skillet, add the onion and cook for 3 minutes over medium heat, about 320°F / 160°C. Stir in the garlic and tomato paste and cook 1 minute more, stirring. Transfer this mixture to the slow cooker.
4
4. Add the parsnips, cannellini beans, green olives, orange juice, orange zest, chicken broth, fresh rosemary, and bay leaf to the slow cooker. Stir gently so everything is evenly distributed.
5
5. Cover and cook on LOW for 6 hours, or until the pork is very tender and the parsnips are cooked through. If using the high setting, cook on HIGH for about 3 hours at roughly 300°F / 150°C within the cooking environment, checking that the pork becomes tender.
6
6. Remove the bay leaf. Taste the sauce and adjust with more salt and pepper if needed. For a slightly thicker texture, lightly mash some of the beans into the sauce and stir.
7
7. Turn off the slow cooker, add the fresh parsley, and stir. Let it rest for 5 minutes before serving so the sauce can settle.
8
8. Serve hot in bowls, making sure each portion gets pork, parsnips, beans, and olives with plenty of orange-rosemary sauce.

Chef tips

For deeper flavor, brown the pork in batches so it does not release too much moisture. Use only the orange part of the zest to keep the sauce gentle and balanced.

Substitutions

You can replace cannellini beans with cooked white beans. Fresh rosemary can be swapped for 1 teaspoon dried rosemary. If preferred, use vegetable broth instead of chicken broth.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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