| Servings | Prep Time | Cook Time |
| 6 | 15minutes | 8hours |
| Servings | Prep Time |
| 6 | 15minutes |
| Cook Time |
| 8hours |
Ingredients
- 1 1⁄2 pound lean pork loin
- olive oil
- salt & pepper
- 2 apples (peeled, cored, and cubed - half inch dice or so)
- 1 red onion (chopped)
- 1 tablespoon apple cider vinegar
- 1 tablespoon stone ground mustard
- 1 cup broth or stock
- 1 teaspoon garlic (minced)
- 2 teaspoons dried sage (or 1 tbsp. fresh sage, finely chopped*)
- 2 bay leaves
- sea salt and fresh ground pepper (to taste)
- 2 tablespoons olive oil
- 2 tablespoons flour
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Ingredients
Servings:
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Instructions
- Rub pork loin with a drizzle of olive oil, and a few grinds of salt and pepper. Bring a saute pan to high heat. Sear the pork on all sides. Remove from heat. Allow to cool. If you add a sizzling hot food to a cold slow cooker, you risk crack it. I've had this experience! When pork is cooler, add to slow cooker.
- Add cubed apples and chopped onion to the slow cooker.
- In a small mixing bowl, combine apple cider vinegar, stone ground mustard, broth/stock, garlic, sage, several grinds of pepper, and ½ tsp. salt +/-.** Whisk thoroughly. Pour over the pork and apples. Drop bay leaves into the liquid.
- Cook on low 8-10 hours, or high 4-6 hours.
- Just prior to serving, remove pork from the slow cooker. Don't worry if it's falling apart and you leave some behind.
- Brown flour in olive oil in a small saute pan. You'll need enough olive oil to make a paste, but if watching fat and calories, don't use more than you need to. Using a ladle, add liquid from the slow cooker to the flour mixture a little at a time until you have a thick gravy. Scoop the gravy into the slow cooker, and stir gently to combine and thicken the sauce.
- Add the pork back into the slow cooker. Stir gently to combine. Set dial to "warm" until ready to serve.***
Recipe Notes
* I love fresh herbs, and use them whenever possible - either from my garden or the market. If you are using dried, you will want to use about 25% of the amount used fresh.
** Seasoning is subjective. My husband watches sodium intake, so I typically go easy on salt. Always taste for seasoning prior to serving.
*** As I mentioned in the post, I have served this with many different sides including barley pilaf, brown rice, and roasted potatoes. Start your side dishes, and make your sauce (last step) just before they're finished.
