This slow-cooker pork loin pairs savory pork with apples, red onion, honey, and cinnamon for an easy fall-inspired dinner. Serve it with sweet potatoes and a green vegetable for a complete family meal.
A QUICK NOTE
Make the slits deep enough to hold the apple slices without cutting all the way through the roast. Because slow cookers and roast sizes vary, use tenderness and internal temperature—not time alone—to judge doneness.
INGREDIENTS
1–2 boneless pork loin roasts (2–3 pounds)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
4 medium apples, peeled and thinly sliced, divided
¼ cup honey
1 red onion, halved and sliced
1 tablespoon ground cinnamon
Minced fresh parsley, for garnish
DIRECTIONS
1. Season the pork with salt and black pepper. Heat the olive oil in a large skillet and brown the roast on all sides. Let cool slightly.
2. Use a paring knife to cut about sixteen 3-inch-deep slits around the roast without cutting all the way through. Insert one apple slice into each slit.
3. Place half of the remaining apples in the bottom of a 4-quart slow cooker. Set the pork over the apples.
4. Drizzle the pork with honey. Top with the sliced onion and remaining apples, then sprinkle with cinnamon.
5. Cover and cook on low for 6–8 hours, or until the pork is tender and safely cooked.
6. Transfer the pork, apples, and onion to a serving dish and keep warm.
7. Pour the cooking liquid into a small saucepan. Bring to a boil and cook until reduced by half.
8. Serve the reduced sauce with the pork and apple mixture. Garnish with fresh parsley.
