This delicious comfort meal is easy with a slow cooker and Musselman’s Apple Butter.
Prep Time
20 min
Cook Time
6 hrs, 10 min
Total Time
6 hrs, 30 min
Servings
6
Difficulty
Easy
Ingredients
- 2 pounds pork loin
- 1 ½ pounds baby new potatoes
- 1 pound baby carrots
- 1 large red onion
- 4 garlic cloves, minced
- 1 cup MUSSELMAN’S® Apple Butter
- ⅓ cup Dijon mustard
- ⅓ cup soy sauce
- 1 cup beef broth
- salt and pepper
Directions
Step 1
Place a large nonstick skillet over medium-high heat. Once hot, season the pork loin with salt and pepper and lay it in the skillet. Sear the pork loin on all sides to seal in the juices, about 8-10 minutes. (If using a regular skillet, add 1 tablespoon oil).Step 2
Peel the red onion and cut into large chunks. Cover the bottom of a large 6-quart slow cooker with half of the onions, potatoes, and carrots. Lay the seared pork loin over the top and surround it with the remaining vegetables.Step 3
In a small bowl, whisk the minced garlic, apple butter, dijon mustard, soy sauce and broth together. Pour the mixture over the pork and vegetables.Step 4
Cover the crock pot and turn on low for 8-10 hours, or high for 4-6 hours.Step 5
When potatoes are tender, it is ready. Cut the tenderloin into thin slices and place on a platter, surrounded by the vegetables.Step 6
Taste gravy, and season with salt and pepper to taste. Pour gravy over pork and serve.
This slow cooker pork loin is cooked over a bed of thick-cut carrots and red potatoes with a sweet and tangy sauce to bring it all together.
(Image credit: Joe Lingeman)If you like pork tenderloin, it’s time you try boneless pork loin. Consider it tenderloin’s larger, equally mild cousin. It’s the star of this super-simple cozy dinner, in which the slow cooker does all the work to create juicy pork loin with a side of thick-cut carrots and baby red potatoes. Plus, you’ll love the sweet and tangy sauce that brings it all together.
(Image credit: Joe Lingeman)A Pork Loin Drop Dinner in the Slow Cooker
Save for cutting up some carrots and potatoes and mixing up a simple sauce, this recipe skips the upfront prep work. There’s no need to sear the pork first — just nestle it over the vegetables in the slow cooker, generously season with salt and pepper, and blanket it with a honey-balsamic sauce. Then, all it needs is time.
This slow cooker pork loin is cooked over a bed of thick-cut carrots and red potatoes with a sweet and tangy sauce to bring it all together.
Ingredients
- 1 pound
baby red potatoes, halved
- 1 pound
carrots, peeled and cut into 1-inch pieces
- 1
(2- to 3-pound) boneless pork loin
Kosher salt
Freshly ground pepper
- 1/4 cup
honey
- 1/4
cup
balsamic vinegar
- 1/4 cup
low-sodium chicken broth
- 1 tablespoon
cornstarch
Instructions
Place the potatoes and carrots in the bottom of a 6-quart or larger slow cooker. Generously season the pork loin all over with salt and pepper. Place in the slow cooker on top of the vegetables.
Place the honey, vinegar, broth, and cornstarch in a medium bowl and whisk until smooth. Pour over the pork loin.
Cook until an instant-read thermometer inserted into the middle of the pork loin registers 155°F, 5 to 6 hours on the LOW setting or 3 to 3 1/2 hours on the high setting. Slice the pork loin and serve with the vegetables and sauce.
Recipe Notes
Storage: Leftovers will keep in a covered container in the refrigerator for up to 4 days.
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