Mastering the Multi Function Cooker

20 | mu lt i -f u n c t i o n c o o k e r
SLOW COOKING
1. Make the apple stuffing: In a large bowl, stir
together apples, fennel, onion, lemon juice, salt and
pepper. Let stand for 10 minutes.
2. Make the sage rub: In a small bowl, stir together
sage, lemon zest, cumin, garlic powder, onion
powder, salt and pepper.
3. Prepare the pork loin: Cut a deep pocket
lengthwise into the side of the pork loin, about
1 inch from each end. Rub pork inside and out
with the sage rub. Place pork in the Multi-Function
Cooker. Working in the vessel, stuff about one-third
of the apple stuffing into the pocket. Spread the
remaining mixture over the pork.
4. Cover and set the Multi-Function Cooker to Meal
Timer Mode for 8 hours. Press Start. When cooker
is finished, place the pork, apples, fennel and
SAGE AND CUMIN RUBBED PORK LOIN STUFFED
WITH APPLES, FENNEL AND ONION
Makes 6 to 8 Servings
Multi-Function Cooker Mode: MEAL TIMER
This pork loin, an entrée worthy of any holiday table,
is rubbed in sage and stuffed with apples, fennel and onion.
APPLE STUFFING
3 medium red apples (420 grams), peeled, cored
and cut into 8 wedges each
1 fennel bulb (211 grams), top and core removed
and julienned
1 medium onion (150 grams), sliced
2 tablespoons (26 milliliters) fresh lemon juice
½ teaspoon (1.5 grams) kosher salt
¼ teaspoon ground black pepper
SAGE RUB
1 tablespoon (6 grams) dried sage
1 tablespoon (6 grams) lemon zest
2 teaspoons (4 grams) ground cumin
1 teaspoon (2 grams) garlic powder
1 teaspoon (2 grams) onion powder
½ teaspoon (1.5 grams) kosher salt
¼ teaspoon ground black pepper
PORK LOIN
1 (4- to 5-pound) pork loin (about 2000 grams),
trimmed
Fresh sage, apple wedges and fennel fronds, if
desired
onions on a serving platter. Cut pork into slices.
Pour 1 cup broth from the vessel over the pork.
Garnish with sage, apple wedges and fennel fronds,
if desired.
VARIATION: KOREAN GOCHUJANG PORK LOIN
STUFFED WITH QUICK KIMCHEE
Make as directed, omitting apple stuffing. Substitute
quick kimchee for sage rub. Make quick kimchee: in
a large bowl, stir together 1 small head shredded
green cabbage (908 grams), 8 medium carrots
(576 grams) halved crosswise and cut into
¼-inch-thick planks, 1 sliced medium onion
(150 grams), 3 tablespoons (60 grams) gochujang
paste, 2 tablespoons (30 milliliters) fresh lime
juice, 1 tablespoon (15 milliliters) rice wine