Crock Pot Pork Loin with Apples and Cabbage

5 from 1 vote

An easy, flavorful pork loin roast in the slow cooker!

Course Dinner

Cuisine American

Keyword boneless pork loin roast, crock pot pork loin, slow cooker pork loin, slow cooker pork loin with vegetables

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings people

Calories 397kcal

Author Blair Lonergan

1 sweet onion, sliced
½ of a head of green cabbage, halved and sliced
2 firm-flesh apples, cored and cut into 8 wedges each (such as Granny Smith, Gala, or Honey Crisp apples)
1 (3 – 4 lb.) boneless pork loin roast
Kosher salt and ground black pepper
1 tablespoon vegetable oil
½ cup apple cider
3 tablespoons whole grain mustard
2 tablespoons cider vinegar
2 tablespoons brown sugar
Optional garnish: chopped fresh parsley or other herbs

Place the onion, cabbage, and apples in the bottom of a slow cooker.
Pat pork dry with paper towels. Season on all sides with salt and pepper, to taste.
Heat vegetable oil in a large skillet over medium-high heat until just smoking. Brown the roast on both sides, 7-10 minutes. Do not wipe out the skillet. Place the pork (fat-side up) on top of the vegetables in the slow cooker.
In a small bowl or large measuring cup, whisk together the apple cider, mustard, vinegar, and brown sugar. Add the liquid to the skillet with the pork drippings. Cook over medium-high heat for about 1 minute, scraping any browned bits from the bottom of the pan with a wooden spoon (these add great flavor to the sauce). Pour the apple cider mixture into the slow cooker.
Cover and cook until the pork registers 140°F and the vegetables are tender, about 3-4 hours on LOW or 1 ½ - 2 hours on HIGH. Season the meat and vegetables with additional salt and pepper, to taste. If the meat isn’t as brown on the outside as you’d like, you can transfer the pork to a rimmed baking sheet and place it under the broiler for a few minutes before slicing and serving.

The total cooking time will vary depending on a variety of factors, such as the size and thickness of your pork, as well as your individual slow cooker. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches 140°F - 145˚F.

If you like the crust on your meat to be darker and more crispy, transfer the pork loin to a rimmed baking sheet and place it under the broiler for a few minutes before slicing and serving.

Let the meat rest for 5-10 minutes. This will allow the juices to redistribute, rather than just running onto the cutting board.