So the other day I had a bug up my butt about ‘pitching stuff that we just didn’t need’. Fortunately Mr. Fantabulous hates clutter (though he fully supports my need for Kitchen Porn) so he tackled the one room and I the kitchen cabinets. Word to you all.. under NO CIRCUMSTANCES should a kitchen have more than 1 designated “Junk Drawer”. Um… we had 5 *hides face in shame* I had gadgets and gidzmos mixed in with rolls of duct tape, peroxide and saran wrap. Yeah… no more! After purging my drawers for 5 hours (LOL that sounds dirty! haha), I now have 1/2 of a junk drawer and the others are all arranged like a full blown professional kitchen!
Well while I was doing this I knew I couldn’t really dedicate much time to cooking so out came one of my 9 crockpots (yes, I have that many… again, KITCHEN PORN people) and threw in a frozen pork loin, saw 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 make it more on the sweeter side. Truth be told, Mr. Fantabulous wasn’t too keen on the idea of it (he’s not a big pork fan anyway) however once he got to the 2nd bite he really, really loved it.
- 2–4lb Pork Loin with just a hint of fat around it (can be frozen or not)
- 2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon thyme
- 1 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1 tablespoon garlic, minced
- 3 apples, peeled and cut into chunks
- 1 whole yellow onion cut into 1/4” slices
- 1 cup of white wine or chicken stock
- 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 8 hours or when internal temperature is 160F.
- Remove the meat from the crock pot, wrap it with aluminum foil and let it rest.
- If you want a gravy, place the remaining items from the crockpot into a pot.
- Place the flame to high cook for 5-10 minutes over high heat to reduce the sauce to a more creamier sauce. If you want, you can use an immersion blender to make a more creamy gravy.
- Cut the meat into thin slices, and either serve with the apples and the onions just as they are out of the pot, caramelized and soft, or dress the meat with a creamy and sweet gravy.