Ingredients
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1 boneless pork loin roast (3–5 pounds)
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1 tablespoon olive oil or butter
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Salt and pepper, to taste
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3 Pink Lady or Gala apples, cored and cut into 8 wedges
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2 yellow onions, sliced
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1 small head purple cabbage, sliced
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1 bay leaf
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1 1/2 teaspoons ground cinnamon
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1 cup low-sodium chicken stock or apple juice
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2 tablespoons honey or brown sugar
Instructions
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Prepare the pork. Pat the pork loin dry with paper towels. Season all sides generously with salt and pepper.
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Sear the roast. Heat the olive oil or butter in a large sauté pan over medium-high heat. Add the pork and sear each side, cooking for approximately 4 minutes total, until lightly browned. Set aside.
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Prepare the slow cooker. Add the apple wedges, sliced onions, purple cabbage, bay leaf, and ground cinnamon to the slow cooker.
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Add the liquid and sweetener. Pour in the chicken stock or apple juice, then drizzle in the honey or sprinkle in the brown sugar.
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Add the pork. Place the seared pork loin on top of the fruit and vegetables.
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Slow cook. Cover and cook on LOW for approximately 5–6 hours, adjusting the time based on the size and thickness of the roast. The apples and vegetables should be fork-tender.
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Check the temperature. Insert a meat thermometer into the thickest part of the pork. Cook until it reaches at least 145°F, then allow it to rest for 3 minutes before slicing. If the roast needs more time, continue cooking and check again.
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Rest and slice. Transfer the pork to a cutting board and let it rest. Remove the bay leaf from the slow cooker.
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Serve. Slice the pork and serve with the cooked apples, onions, and cabbage, spooning some of the flavorful cooking liquid over the top.
Notes
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Choose pork loin, not pork tenderloin: They are different cuts and have different cooking times. This recipe is designed for a larger pork loin roast.
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Sear for extra flavor: Browning the pork before slow cooking adds a deeper, savory flavor.
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Keep the roast whole: Cooking the loin as one piece helps it retain moisture.
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Use a thermometer: Slow cooker times vary, so check the internal temperature rather than relying on time alone.
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Slice against the grain: This helps make each serving tender and easier to eat.
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Remove the bay leaf: Take it out before serving.
