Name: Slow Cooker Pork and Apples
Prep time: 15 min
Cook time: 8 h
Yield: 6
Cuisine: Dairy-free
Ingredients: 1 1⁄2 pound lean pork loin; olive oil; salt & pepper; 2 apples ((peeled, cored, and cubed - half inch dice or so)); 1 red onion ((chopped)); 1 tablespoon apple cider vinegar; 1 tablespoon stone ground mustard; 1 cup broth or stock; 1 teaspoon garlic ((minced)); 2 teaspoons dried sage ((or 1 tbsp. fresh sage, finely chopped*)); 2 bay leaves; sea salt and fresh ground pepper ((to taste)); 2 tablespoons olive oil; 2 tablespoons flour

Slow Cooker Pork and Apples

Pork and Apples… A perfect pairing! Combine in a slow cooker with stone ground mustard and sage for a flavorful and tender main dish.

CourseMain Course
CuisineDairy-free, Egg-free, Fish-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free
Ingredient/MethodPork, Slow Cooker

Servings	Prep Time
6	15minutes

Cook Time

8hours

Servings	Prep Time
6	15minutes

Cook Time

8hours

Ingredients

1 1⁄2pound lean pork loin
olive oil
salt & pepper
2 apples(peeled, cored, and cubed – half inch dice or so)
1 red onion(chopped)
1tablespoon apple cider vinegar
1tablespoon stone ground mustard
1cup broth or stock
1teaspoon garlic(minced)
2teaspoons dried sage(or 1 tbsp. fresh sage, finely chopped*)
2 bay leaves
sea salt and fresh ground pepper(to taste)
2tablespoons olive oil
2tablespoons flour

Instructions

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.
Add cubed apples and chopped onion to the slow cooker.
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.
Cook on low 8-10 hours, or high 4-6 hours.
Just prior to serving, remove pork from the slow cooker. Don’t worry if it’s falling apart and you leave some behind.
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.
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.