Craving a cozy dinner that smells like fall without wrestling with a roasting pan? This crock pot apple cider spice pork loin does the heavy lifting for you.
Set it, forget it, and come back to a sauce so good you will want to drink it (but don’t—there’s pork in it). But here’s the catch!
A tiny sear up front makes the whole dish sing.
Contents
Equipment: Must-haves
- crock pot
- sharp knife
- cutting board
- measuring cup
- measuring spoons
- mixing bowl
- tongs
- meat thermometer
Equipment: Nice-to-haves
- heavy skillet (for searing)
- kitchen twine
- silicone brush
- fine-mesh strainer
- wooden spoon
Ingredients
- 1 pork loin (about 2 to 3 lb), trimmed
- 1 cup apple cider
- 1/4 cup chicken broth
- 2 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small apple, cored and sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, smashed
- 1 cinnamon stick
- 1 tablespoon butter
- 1 sprig fresh rosemary
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Pat the pork loin dry and season all over with salt, pepper, smoked paprika, and a light dusting of cinnamon for a hint of autumn.
- If using kitchen twine, tie the pork loin at 1-inch intervals to help it cook evenly and look like you know what you’re doing.
- Heat the heavy skillet over medium-high heat and add olive oil until it shimmers.
- Sear the pork loin on all sides until golden brown to develop flavor; this step is optional but highly recommended for texture and depth.
- Transfer the seared pork loin to the crock pot using tongs and set the skillet off to the side for sauce work.
- In the mixing bowl combine apple cider, chicken broth, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and ground cinnamon, stirring until the sugar dissolves.
- Place the sliced apple, sliced onion, smashed garlic, cinnamon stick, and rosemary sprig into the bottom of the crock pot to create a fragrant bed.
- Pour the apple cider mixture over the aromatics and then nestle the pork loin on top so it soaks up the flavor like a champ.
- Dot the top of the pork loin with butter to encourage a glossy finish during the slow cook.
- Cover and set the crock pot to low and cook until the internal temperature reaches just under your target, checking periodically with a meat thermometer.
- But here’s the catch! For best results, cook on low until the pork loin reaches an internal temperature that is a little below done so it stays juicy when it rests.
- About 20 to 30 minutes before serving, remove the pork loin and place it on a cutting board to rest; keep the crock pot covered while it rests to preserve the juices.
- Use the heavy skillet to skim any fat from the surface of the liquid, or pour the liquid through a fine-mesh strainer into the skillet for a cleaner sauce.
- Bring the strained cooking liquid to a simmer over medium heat and whisk a cornstarch and water slurry into it to thicken until it coats the back of a spoon.
- Taste and adjust seasoning with salt and a splash of apple cider vinegar if the sauce needs brightness.
- Slice the rested pork loin into medallions and arrange on a platter or plate.
- Spoon the warm apple cider spice sauce and cooked apple slices over the pork medallions with a silicone brush or spoon for an even glaze.
- Check the final pork temperature with a meat thermometer to ensure safe doneness, then serve immediately while the sauce is glossy and aromatic.
Good to Know
Timing tip: Cooking time varies by size; a 2-lb pork loin usually needs around six to eight hours on low, but thermostat-checking beats guesswork every time. Resting matters: Let the pork loin rest before slicing so juices redistribute and your meat doesn’t turn into a sad plate of sawdust.
Variation: Swap the chicken broth for apple juice if you want a sweeter glaze, or add a splash of soy sauce for umami depth. Make-ahead: The sauce gains flavor if made a day ahead; refrigerate and gently reheat, stirring to recombine the fat before glazing.
Serving suggestion: Serve over mashed potato, buttered noodle, or roasted root vegetable for a cozy plate that echoes the apple cider vibes. Diet notes: This recipe is naturally gluten-free if you use a gluten-free Dijon and cornstarch, and it keeps well for two to three days refrigerated.
Leftover hack: Slice cold pork thin and toss with greens, roasted apple, and a drizzle of warmed sauce for a fast lunch that reads like you planned it. Pro tip: If you skipped the sear, finish the sauce by reducing it a bit longer to concentrate flavor—searing is flavor insurance, but reduction is the backup plan.
