Crock Pot Pork Loin

5 from 1 vote

An affordable pork loin roast slow cooks in a sweet and tangy apple cider sauce until it slices tender. The cabbage, onions, and apples underneath turn into a side dish at the same time, so supper comes out of one pot.

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 4

Total Time 4 20

Servings people

Calories 397kcal

Author Blair Lonergan

Ingredients

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 to 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

Instructions

Layer the vegetables: Place the onion, cabbage, and apples in the bottom of a slow cooker.
Season the pork: Pat the pork dry with paper towels. Season on all sides with salt and pepper, to taste.
Sear the roast: Heat the vegetable oil in a large skillet over medium-high heat until just smoking. Brown the roast on both sides, 7 to 10 minutes. Do not wipe out the skillet. Place the pork fat side up on top of the vegetables in the slow cooker.
Deglaze the skillet: 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 and cook over medium-high heat for about 1 minute, scraping any browned bits from the bottom of the pan. Pour the mixture into the slow cooker.
Cook until tender: Cover and cook until the pork registers 140°F and the vegetables are tender, about 3 to 4 hours on LOW or 1½ to 2 hours on HIGH. Season the meat and vegetables with additional salt and pepper, to taste.
Rest and serve: Transfer the pork to a cutting board and rest for 5 to 10 minutes before slicing. For a darker crust, place the roast on a rimmed baking sheet under the broiler for a few minutes before resting.

Notes

Pull it at 140°F. The meat continues cooking as it rests and will reach 145°F. Total time varies with the size and thickness of the roast and with your individual slow cooker, so a thermometer is the only reliable guide.
Don't add extra liquid. The cabbage and apples release a lot of moisture as they cook, and condensation from the lid falls back into the pot. More liquid than the recipe calls for leaves you with a thin, watery sauce.
Use firm apples. Granny Smith, Gala, and Honey Crisp hold their shape through a long cook. Softer varieties break down completely.
Pork sirloin works too. Use a 3 to 4 pound pork sirloin roast with the same times and temperature. Pork tenderloin is too small and too lean for this method.
Liquid substitutions. Chicken broth, chicken stock, apple juice, white wine, or beer can stand in for the apple cider. Dijon can replace the whole grain mustard.
Season the herbs to taste. Parsley, oregano, chives, and basil all work. A spice rub with paprika, onion powder, garlic powder, cayenne, or chili powder is another option.
Make ahead: Slice the cabbage, onion, and apples up to a day ahead and refrigerate them in an airtight container. Sear the pork just before cooking rather than the night before.
Storage: Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat in a 325°F oven for 15 to 20 minutes with a splash of the cooking liquid.

Nutrition