Crockpot Pork Loin with Apples
I really wanted to make my own mashed potatoes with sweet potatoes, but solo parenting life got in the way! These pre-made ones from the store worked, too. The broccoli salad had cranberries to pair nicely with the Fall flavors. Then we finished off with this AMAZING protein ice cream. Bring on Fall!
Ingredients:
1-2 boneless pork loin roasts (2 to 3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
4 medium apples, peeled and sliced, divided
1/4 cup honey
1 red onion, halved and sliced
1 tablespoon ground cinnamon
Fresh parsley, minced
Instructions:
Sprinkle the roast with salt and pepper. In a large skillet, brown the roast on all sides in oil; cool slightly.
Peel and slice the apples into thin slices. We really enjoy using this to speed up this step.
With a paring knife, cut about sixteen 3-in-deep slits in the sides of the roast; insert one apple slice into each slit.
Place half of the remaining apples in a 4-qt. slow cooker. Place roast over the apples.
Drizzle with honey, then top with the onion and remaining apple slices. Sprinkle with cinnamon and mix around.
Cover and cook on low for 6-8 hours or until the meat is tender. Remove the pork and apple mixture and keep warm.
Transfer cooking juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with the pork and apple mixture. Sprinkle with parsley.
