Ingredients
The following ingredients have 11 Servings
- 3 small green apples, cored and cut into 1-inch-wide wedges
- 1 large red onion, peeled and cut into large chunks
- 1 (5-pound) pork loin roast, trimmed and tied
- 2 teaspoons kosher salt
- 1 1/2 cups apple cider
- 1 tablespoon apple cider vinegar
Instruction
- Fill and preheat the slow cooker. Place the apple and onion in a 6-quart or larger slow cooker and turn the slow cooker to the LOW setting to heat while you prepare the pork.
- Salt and brown the pork loin. Season the pork loin on all sides with the salt. Heat a large cast iron skillet over medium-high. When the pan is hot, add the pork loin and brown on one side, about 3 minutes. Turn the pork slightly (about a quarter turn or 2 to 3 inches) and brown that area for about 3 minutes. Repeat on the remaining sides of the pork, browning for a total of about 15 minutes.
- Move the pork loin to the slow cooker. Nestle the pork loin on top of the apples and onions in the slow cooker.
- Deglaze the pork pan. While the cast iron skillet is still warm but off the heat, add the apple cider and apple cider vinegar and scrape with a wooden spoon or spatula to release any browned bits from the pan.
- Pour the apple cider mixture over the pork loin. Pour the mixture from the pan over the pork, apples, and onions in the slow cooker.
- Cook on low for 3 to 4 hours. Cover the slow cooker and cook on the LOW setting until a probe thermometer inserted in the thickest part of the loin reaches 145°F, 3 1/2 to 4 hours.
- Turn the slow cooker to warm and rest for 15 minutes before slicing. Turn the slow cooker off or to the WARM setting and let the pork loin rest for 15 minutes.
- Purée the apples and onions for sauce (optional). If desired, purée the apple and onion mixture with an immersion blender or in a stand blender into a smooth sauce.
