The Food Network has a simple and easy-to-follow recipe for slow-cooker pork loin flavored with Parmesan and sage, served with a watercress salad. This recipe yields four servings.
To make the Food Network's recipe, place 2 pounds diced red potatoes, 1 cup chopped onion, 1 cup chopped celery and 1 cup chopped carrots in a slow cooker. Pour in 1 1/2 cups reduced-sodium chicken broth and 1/2 cup sherry. Season 1 2-pound pork loin with salt, freshly ground black pepper, 2 tablespoons dried sage and 1 tablespoon salt-free garlic and herb seasoning. Place the loin on top of the vegetables, and top with 1/4 cup freshly grated Parmesan. Cover, and cook on low for six to eight hours, or on high for three to four.
Toast 2 tablespoons pine nuts in a skillet for two to three minutes, or until golden brown. Arrange 4 cups watercress leaves on salad plates, and top with slices of 2 cored ripe pears, 4 ounces crumbled goat cheese and the toasted pine nuts. Drizzle with olive oil and sherry vinegar.
Slice the pork crosswise into 1/2-inch thick slices, and serve alongside the salad. Serve with all the vegetables and sauce from the slow cooker.