Slow-Cooker Pork Loin with Warm Spiced Chickpea Salad
Why This Recipe Works
Inspired by the lively flavors of Moroccan cuisine, we set out to create a healthy and satisfying meal featuring moist pork and a warm-spiced salad with contrasting textures, straight from the slow cooker. For maximum flavor, we decided to sear the roast and use the rendered fat to bloom the spices. A combination of coriander, cumin, and cloves created an authentic and flavorful base for our side dish. Chickpeas, with their slightly nutty flavor and creamy texture, complemented the pork perfectly with the added benefit of being high in fiber and low in calories. We nestled the seared pork on top of the chickpeas to cook gently. Once the pork was done cooking, we let it rest while we finished our warm chickpea salad. We added dried apricots, roasted red peppers, and shallots at the end and allowed them to just warm through, keeping their flavors and textures distinct to balance the spice-infused chickpeas. A splash of vinegar and a generous sprinkling of chopped mint rounded out the salad with bright freshness.