Craving something cozy that smells like a fall orchard but takes almost no babysitting? This pork loin slow-cooked with apple and cinnamon does exactly that—comfort in a pot.
But here’s the catch! You don’t need to be a chef to pull off juicy meat and a sticky-sweet sauce.
Put the slow cooker on, go read a book, and let the aroma do the heavy lifting.
Contents
Equipment: Must-haves
- Slow cooker
- Skillet (for optional searing)
- Cutting board
- Sharp knife
- Tongs
- Measuring spoons and cup
- Meat thermometer
Equipment: Nice-to-haves
- Wooden spoon
- Kitchen twine (to truss the pork if you like)
- Trivet or carving board
- Small saucepan (for thickening the sauce)
Ingredients
- 1 pork loin (about 2 to 3 lb), trimmed
- 1 apple, cored and sliced (preferably a firm, sweet-tart variety)
- 1 onion, thinly sliced
- 3 clove garlic, minced
- 1 cup apple cider
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (for the slurry)
- 1 tablespoon water (to mix with the cornstarch)
- 1 sprig fresh rosemary (optional, for garnish)
- 1 tablespoon butter (optional, for finishing)
Instructions
- Pat the pork loin dry and rub with salt, pepper, and the ground cinnamon so the flavors stick like a cozy sweater.
- If you want a deeper color and flavor, heat the skillet with oil and sear the pork on all sides until it is nicely browned; transfer to the slow cooker afterwards.
- Place the pork loin in the slow cooker and, if desired, truss it with kitchen twine to keep a neat shape while it cooks.
- Use the same skillet to sauté the sliced onion and apple with the minced garlic until they just begin to soften and the edges caramelize.
- Stir the apple cider, Dijon mustard, brown sugar, ground nutmeg, and the bay leaf into the skillet, scraping up any browned bits from the bottom to build flavor.
- Pour the apple-onion mixture over the pork in the slow cooker so the meat bathes in sweet-spiced goodness.
- Cover and cook on low until the pork is tender and a meat thermometer reads the safe internal temperature.
- Check the internal temperature with the meat thermometer to avoid guessing; the right target keeps the meat juicy and safe.
- Remove the pork from the slow cooker and let it rest on a trivet or board so the juices settle and slicing is less dramatic.
- Make a cornstarch slurry by mixing the cornstarch with water, then whisk it into the cooking juices in a small saucepan and simmer until the sauce thickens to a glossy glaze.
- Slice the rested pork into medallions and spoon the apple-cinnamon sauce over the slices so each bite gets saucy perfection.
- Finish with a pat of butter and a sprig of rosemary if you like, then serve with mashed root vegetable or crusty bread to soak up the sauce.
Good to Know
Tip: Searing is optional but recommended—searing locks in flavor and gives the sauce more depth from the browned bits. Tip: Don’t skip the meat thermometer.
That little gadget is the difference between perfectly juicy pork and a sad, dry dinner. Variation: Swap the apple cider for apple juice or a mix of apple cider and chicken broth if you want less sweetness.
Try a different single herb like thyme in place of rosemary for a savory twist. Serving suggestion: Serve slices over creamy mashed potato or buttered noodles and spoon extra sauce over everything because sauce makes the world better.
Make-ahead and storage: Cool leftover sauce and pork, then refrigerate in separate containers for up to three days. Reheat gently to avoid overcooking the pork; the sauce can be refreshed on the stove until warm and glossy.
Diet notes: This recipe is easy to adapt—use less sugar or a sugar substitute to cut sweetness, or skip the butter to keep it lighter. Final nugget: That slow cooker will make your kitchen smell like an apple orchard took a vacation in your house.
That’s why friends will start arriving earlier than you invited them.
