Prep 20 mins
Cook 8 hrs
This is easy, and slow cooked. Very tender and great flavor. Apples, nutmeg, rosemary, onions, apple cider, white wine and slow roasted. A great slow cooked easy dish. Try a salad with blue cheese dressing and some fresh rosemary beer bread and you have the perfect fall Sunday Football Meal!! I make this all the times for my pool gang. I play pool 1-2 times per week with 5 guys (the girlfriends too) and I usually cook. This is one of the meals for our Sunday night games. It cooks all day while you do other things. You don't lift a finger other than the last hour when I make my beer bread (1 pan wonder) and make a salad). Please give it a try!
- 2 -3 lbs pork loin
- 3 granny smith apples, thick sliced skin on
- 1 bosc pear, thick sliced skin on (anjou to me is too soft)
- 3⁄4 cup white wine
- 1 cup apple cider (not apple juice)
- 1⁄2 cup chicken broth
- 2 large onions, rough chopped
- 1⁄2 teaspoon nutmeg
- 1 tablespoon garlic, minced
- 1 tablespoon fresh rosemary, minced
- 2 bay leaves
- 4 sweet potatoes, peeled and cut in quarters do not chop fine
- 1 tablespoon olive oil
- 3 tablespoons butter (1 to saute, 2 for the crock pot)
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- Pork -- In a large saute pan add 1 tablespoon butter, 1 tablespoon olive oil and heat to medium. Season the pork loin well with salt and pepper and sear on medium heat until golden brown on all sides. Just a minute or less per side.
- Crock pot -- Add the pork to the crock pot. To the pan with pork drippings add the apple cider and just deglaze the pan and stir/scrape up all the drippings with a spatula. Add immediately to the crock pot.
- Add everything else to the crock pot, vegetables, seasoning, butter, apples, pears, wine, onions, sweet potatoes, etc and just cook.
- Cook -- 8-10 hours on low or 6-8 hours on high.
- Enjoy -- Slice thin and serve. You can thicken the sauce if you want with a little slurry of corn starch and water but I find that the potatoes and pork soak up most of the juices. The onion and apples are sweet and everything is just perfect. Just a small salad.
I wanted to like this but I should have known better. Adding the vegetables at the same time as the meat is a HUGE mistake. By the time I served dinner, the apples had turned to applesauce, and the sweet potatoes had turned to mashed potatoes. The veggies were one big goopy mess. The presentation was gross, and resembled pureed meals served at nursing homes to toothless senior citizens. The meat had a great flavor. The tart apples actually infused excellent flavor to the pork. Next time, I will wait and add the veggies 3 hours before serving.
I love this recipe! I add a little ginger and cinnamon to it to add more flavor. I sub another apple for the pear. I also just use olive oil for sauteing the pork. I use pork loin instead sliced into boneless chops or pork steaks depending on availability and cost. I am not sure about other complaints on the mushiness. Cut into bite size chunks and don't stir. Just let it sit and cook. The pear was the only thing that got mushy my first time and I just subbed an apple. If you want to make this more exciting and have leftovers, chop it all up and add some chipotle in adobo sauce (take out the seeds!) and make smoky spicy tacos!
I thought this was just ok. I doubt I would make it again. My apples and pears seemed to lose all of their flavor and texture after cooking so long and roast seemed a bit dry even though it was soaking in liquid. Not bad and the kids actually ate it. Just not quite what I had in mind. Sauce was nice over brown rice.