Nothing screams fall like pairing pork loin with apples and onions. This slow cooker recipe will quickly become a family favorite!
There are days when I simply don’t have time to think about making food for us. I create 5-10 recipes a day but honestly, after working with that stuff all day, I rarely want to eat it.
That’s where this family classic comes into play. I grabbed one of my slow cookers, threw in a frozen pork loin, added some apples in the basket that were on the verge of past their prime, and an onion for kicks.
8 hours later out came this pork roast that was so succulent and juicy; sweet yet with a background hint of heat and a gravy unlike no other.
Now most of you are probably used to the savory/BBQ-y type pork loins which are awesome as well so realize that this, with the apples and onions, makes it more on the sweeter side.
This was served with some mashed potatoes, green beans, and butter bread made for one amazing dinner!
PrintCrockpot Pork Loin with Apples & Onions Sauce
Nothing screams fall like pairing pork loin with apples and onions. This slow cooker recipe will quickly become a family favorite!
- Prep Time: 10 minutes
- Cook Time: 5-7 hours
- Total Time: 8 hours
- Yield: 4-6 servinbs
Ingredients
- 1 two-four-pound Pork Loin with just a hint of fat around it (can be frozen or not)
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 1 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1 large clove of garlic, minced (~1 Tablespoon of “jarlic”)
- 3 gale or fuji apples, peeled and cut into chunks
- 1 whole yellow onion, cut into 1/4″ slices
- 1 cup of white wine or chicken stock
Instructions
- In a bowl, mix together the garlic powder, salt, pepper, thyme, chili powder and cinnamon. Place the pork loin on a plate and rub all sides with the spice mixture. In the crockpot, place the seasoned pork loin. Add the minced garlic, onion, and apple chunks. Add the white wine/chicken stock. Cover and put on low.
- Cook for 5-7 hours* (see note), or until the internal temperature reaches 160°F. Remove the meat from the crock pot, wrap it with aluminum foil, and let it rest for 10 minutes.
- If you want gravy, place the remaining items from the crockpot into a pot. Place the flame on high and cook for 5-10 minutes to reduce the sauce to a creamier consistency. If you want, you can use an immersion blender to make a creamier gravy.
- Cut the meat into thin slices and either serve it with the apples and onions just as they come out of the pot, caramelized and soft, or dress it with a creamy, sweet gravy.
Notes
Note: For the time being, depending on the size of the pork loin, I insert a MEATER thermometer to ensure I don’t over- or undercook the pork.
Typically, a 2-pound will be done in about 4 hours, while a 4-pound can take closer to 7 hours.
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