Home > Main Dishes > Slow-Cooker Pork Loin

Slow-Cooker Pork Loin

November 9, 2014 Leave a comment Go to comments

Slow-Cooker Pork Loin – Cook’s Country

A pork loin roast about 9 Inches long will fit best. Nestle the inverted loaf pan into the apple mixture in step 4 so that the pork fits on top ond the cooker can close.

4 teaspoons kosher salt
tablespoon minced fresh rosemary
tablespoon minced fresh thyme
2 teaspoons pepper
1 (4-pound) boneless pork loin roast, trimmed

2 tablespoons unsatted butter
2 onions, chopped fine
2 tablespoons packed brown sugar
1 teaspoon salt
1 cup apple juice
3/4 teaspoon pepper
5 Pink Lady, Gata, or Fuji apples, peeled, cored, halved, and cut Into 1/2-inch pieces
1/2 cup raisins
(5 by 3-inch) disposable aluminum loaf pan

1. FOR THE PORK: Combine salt, rosemary, thyme, and pepper in bowl. Pat pork dry with paper towels and season with salt mixture. Wrap pork in 18-inch square of heavy-duty aluminum foil and refrigerate for at least 6 or up to 24 hours.

Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add onions, sugar, and salt and cook until onions are golden brown, about 8 minutes. Add 1/2 cup apple juice and pepper and simmer until syrupy, 1 to 3 minutes. Transfer to slow cooker.

3. Melt remaining 1 tablespoon
butter in now-empty skillet over medium-high heat. Add apples and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Stir in remaining 1/2 cup apple juice and cook until liquid is nearly evaporated and apples are fork-tender, 3 to 5 minutes. Stir in raisins. Transfer to slow cooker.

4. Nestle inverted disposable pan into apple mixture. Place foil-wrapped pork on top of disposable pan, cover, and cook on low heat until pork registers 140 degrees, 4 to 5 hours. Transfer pork to carving board, open top of foil, and let rest for 20 minutes. Meanwhile, discard disposable pan, gently stir apple compote to recombine, and transfer to serving bowl. Carve pork into 1/4-inch thick slices. Serve with compote.

Categories: Main Dishes
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