Slow-Cooker Parmesan-Sage Pork Loin and Watercress Salad with Sliced Pears, Goat Cheese and Toasted Pine Nuts

Ingredients

• 1 cup carrots chopped
• 1 cup celery chopped
• 2 tablespoons sage dried
• 1 tablespoon garlic and herb seasoning salt-free
• 4 ounces goat cheese crumbled
• 1.5 cups chicken broth reduced-sodium
• 4 servings olive oil 
• 1 cup onion chopped
• 0.3 cup parmesan freshly grated
• 2  pears cored ripe thinly sliced
• 2 tablespoons pinenuts 
• 2 pound pork loin 
• 2 pounds potatoes diced red
• 4 servings salt and pepper black freshly ground
• 0.5 cup cooking sherry 
• 4 servings sherry vinegar 
• 4 cups watercress leaves 

Equipment

• frying pan

Directions

1. Place potatoes, onion, celery, and carrots in bottom of slow-cooker.
2. Pour in chicken broth and sherry. Season pork all over with salt and black pepper, sage and garlic and herb seasoning.
3. Place pork on top of vegetables and top with Parmesan, pressing the cheese into the meat. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
4. Toast the pine nuts in a small skillet over medium heat until golden brown, about 2 to 3 minutes. Arrange watercress on salad plates. Top with pear slices, goat cheese and toasted pine nuts.
5. Drizzle with olive oil and sherry vinegar. Slice pork crosswise into 1/2-inch thick slices.
6. Serve 1/2 of the pork with this meal and reserve second half for another recipe.
7. Serve all of the vegetables from slow-cooker and the brothy sauce with pork.