5.0 from 3 votes
Crock Pot Pork Loin with Apples and Cabbage
An easy, flavorful pork loin roast in the slow cooker!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings: 6 people
Calories: 397 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 sweet onion, sliced
- ½ of a head of green cabbage, halved and sliced
- 2 firm-flesh apples, cored and cut into 8 wedges each (such as Granny Smith, Gala, or Honey Crisp apples)
- 1 (3 – 4 lb.) boneless pork loin roast
- Kosher salt and ground black pepper
- 1 tablespoon vegetable oil
- ½ cup apple cider
- 3 tablespoons whole grain mustard
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- Optional garnish: chopped fresh parsley or other herbs
Instructions
- Place the onion, cabbage, and apples in the bottom of a slow cooker.
- Pat pork dry with paper towels. Season on all sides with salt and pepper, to taste.
- Heat vegetable oil in a large skillet over medium-high heat until just smoking. Brown the roast on both sides, 7-10 minutes. Do not wipe out the skillet. Place the pork (fat-side up) on top of the vegetables in the slow cooker.
- In a small bowl or large measuring cup, whisk together the apple cider, mustard, vinegar, and brown sugar. Add the liquid to the skillet with the pork drippings. Cook over medium-high heat for about 1 minute, scraping any browned bits from the bottom of the pan with a wooden spoon (these add great flavor to the sauce). Pour the apple cider mixture into the slow cooker.
- Cover and cook until the pork registers 140°F and the vegetables are tender, about 3-4 hours on LOW or 1 ½ - 2 hours on HIGH. Season the meat and vegetables with additional salt and pepper, to taste. If the meat isn’t as brown on the outside as you’d like, you can transfer the pork to a rimmed baking sheet and place it under the broiler for a few minutes before slicing and serving.
Cup of Yum
Notes
- The total cooking time will vary depending on a variety of factors, such as the size and thickness of your pork, as well as your individual slow cooker. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches 140°F - 145˚F.
- If you like the crust on your meat to be darker and more crispy, transfer the pork loin to a rimmed baking sheet and place it under the broiler for a few minutes before slicing and serving.
- Let the meat rest for 5-10 minutes. This will allow the juices to redistribute, rather than just running onto the cutting board.
- Garnish with chopped fresh herbs for a bright, colorful touch at the end.
Nutrition Information
Serving
1/6 of the recipe
Calories
397kcal
(20%)
Carbohydrates
24g
(8%)
Protein
53g
(106%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.002g
Cholesterol
143mg
(48%)
Sodium
214mg
(9%)
Potassium
1147mg
(33%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Vitamin A
113IU
(2%)
Vitamin C
33mg
(37%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 397
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 397kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 53g | 106% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 143mg | 48% |
| Sodium | 214mg | 9% |
| Potassium | 1147mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 33mg | 37% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.