Pork loin with carrots and onions in a slow cooker

Ingredients:

• 1 tbsp light brown sugar
• 2 tsp. dried dill
• 2 tsp sweet paprika
• 1 boneless pork loin weighing 900 g.
• 2 tablespoons extra-virgin olive oil
• 3 medium onions, cut into 1 cm wide half rings.
• 450 g carrots, cut into 2 cm pieces.
• 1 tbsp tomato paste
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh sage
• 0.5 cups dry white wine
• 1 cup lightly salted chicken broth
• 1 dried bay leaf
• 2 tablespoons unsalted butter, room temperature
• 2 tbsp. flour
• 1/4 cup chopped fresh parsley
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. In a small bowl, combine brown sugar, dill, paprika, 1.5 teaspoons salt, and 1 teaspoon black pepper, distributing the ingredients evenly. Rub the spice mixture all over the pork loin.
2. Set the slow cooker to medium-high heat (see Note) and add the olive oil. When the oil is hot, add the pork loin and brown it on all sides, turning with tongs, for about 4 minutes. Transfer to a plate. Add the onion and carrot to the pan and sprinkle with 1/2 teaspoon of salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes.
3. Add the tomato paste, thyme, and sage. Stir to coat the vegetables. Add the wine and simmer until the liquid has reduced by half, 1-2 minutes. Add the chicken broth and bring to a simmer again. Add the bay leaf to the sauce and place the pork loin in the center (it won't be completely covered).
4. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 30 minutes.
5. Once the pressure cooker cycle is complete, follow the manufacturer's instructions and allow the pressure to release naturally. After 10 minutes, being careful not to burn yourself with residual steam, open and remove the lid. Transfer the pork to a cutting board.
6. Bring the sauce back to a simmer using the sauté setting. In a small bowl, mix the flour and butter with a fork until it forms a paste. Stir the paste into the simmering sauce and cook, stirring, until the sauce thickens, about 1 minute. Remove the bay leaf and add the parsley. Thinly slice the pork and serve with the sauce.
   
   Note
   
   Multicooker settings and modes may vary depending on the model. Always follow the manufacturer's instructions.