Slow Cooker Pork and Apples

Slow Cooker Pork and Apples
Print Recipe
Pork and Apples... A perfect pairing! Combine in a slow cooker with stone ground mustard and sage for a flavorful and tender main dish.
Slow Cooker Pork and Apples
Print Recipe
Pork and Apples... A perfect pairing! Combine in a slow cooker with stone ground mustard and sage for a flavorful and tender main dish.
Servings Prep Time Cook Time
6 15minutes 8hours
Servings Prep Time
6 15minutes
Cook Time
8hours
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Rub pork loin with a drizzle of olive oil, and a few grinds of salt and pepper. Bring a saute pan to high heat. Sear the pork on all sides. Remove from heat. Allow to cool. If you add a sizzling hot food to a cold slow cooker, you risk crack it. I've had this experience! When pork is cooler, add to slow cooker.
  2. Add cubed apples and chopped onion to the slow cooker.
  3. In a small mixing bowl, combine apple cider vinegar, stone ground mustard, broth/stock, garlic, sage, several grinds of pepper, and ½ tsp. salt +/-.** Whisk thoroughly. Pour over the pork and apples. Drop bay leaves into the liquid.
  4. Cook on low 8-10 hours, or high 4-6 hours.
  5. Just prior to serving, remove pork from the slow cooker. Don't worry if it's falling apart and you leave some behind.
  6. Brown flour in olive oil in a small saute pan. You'll need enough olive oil to make a paste, but if watching fat and calories, don't use more than you need to. Using a ladle, add liquid from the slow cooker to the flour mixture a little at a time until you have a thick gravy. Scoop the gravy into the slow cooker, and stir gently to combine and thicken the sauce.
  7. Add the pork back into the slow cooker. Stir gently to combine. Set dial to "warm" until ready to serve.***
Recipe Notes

* I love fresh herbs, and use them whenever possible - either from my garden or the market. If you are using dried, you will want to use about 25% of the amount used fresh.

** Seasoning is subjective. My husband watches sodium intake, so I typically go easy on salt. Always taste for seasoning prior to serving.

*** As I mentioned in the post, I have served this with many different sides including barley pilaf, brown rice, and roasted potatoes. Start your side dishes, and make your sauce (last step) just before they're finished.