Apple Cider Pork Loin in the Crockpot
This apple cider pork loin crockpot recipe cooks a boneless pork loin on a bed of onions and apples in sweet, tangy cider. The slow cooker keeps the lean meat moist when it is timed carefully, and the cooking liquid turns into a glossy sauce.
6
servings20
minutes5
hoursA seasoned pork loin rests on sliced onions and apples and cooks gently in apple cider. The juices are reduced into a sweet, tangy sauce.
Ingredients
3 lb boneless pork loin roast
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon ground sage
1 large yellow onion, sliced into half moons
3 firm apples, cored and cut into thick wedges
4 garlic cloves, smashed
1 1/2 cups apple cider, not juice from concentrate
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons light brown sugar
2 tablespoons cornstarch
2 tablespoons cold water
Directions
- Pat the pork loin dry. Rub it all over with salt, pepper, thyme, and sage.
- Heat the oil in a large skillet over medium-high heat and sear the pork for 3 to 4 minutes per side until golden all over.
- Spread the onions, apple wedges, and garlic in the bottom of a 6-quart slow cooker.
- Whisk the cider, vinegar, mustard, and brown sugar together and pour about two thirds of it over the apples.
- Set the seared pork on top, fat side up. Pour the remaining cider mixture over the meat.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2.5 hours. Start checking at the early end.
- The pork is done when a thermometer in the thickest part reads 145°F. Pull it out right away, because a loin dries quickly past this point.
- Move the roast to a cutting board and tent with foil for 15 minutes.
- Strain the juices into a saucepan, keep the apples warm, and bring the liquid to a simmer. Whisk the cornstarch and water together and stir in until the sauce thickens, about 2 minutes.
- Slice the pork and serve with the apples and onions, spooning sauce over each plate.
Notes
- Choose firm apples such as Honeycrisp or Granny Smith, which hold their shape. Pork tenderloin cooks even faster, about 2.5 hours on LOW. Leftover sliced pork keeps for 4 days in the fridge, covered in sauce. Reheat slowly with a splash of cider so the slices stay tender.
Why pork loin and cider work so well here
Pork loin is lean, which is both its strength and its weakness. It slices neatly and tastes mild, but it dries out easily. A slow cooker with liquid around it gives the meat a gentle, moist environment, and the apple cider adds sweetness and acid that suit pork naturally.
The apples and onions soften under the roast and flavor the juices. By the end, those juices have picked up sugar from the fruit and flavor from the meat, and a short reduction turns them into a sauce with no extra work beyond a spoonful of cornstarch.
The real key is timing. Unlike a pork shoulder, a loin does not improve with a long cook. Think of the slow cooker here as a gentle oven, not a way to leave dinner for ten hours.
Picking the right ingredients
Pork loin roast: Buy a boneless center-cut loin, not a tenderloin and not a sirloin roast. It should have a thin fat cap and an even shape so it cooks at one pace.
Apple cider: Use fresh cider from the refrigerated section if you can find it. It has a cloudier, tangier taste than clear juice. Shelf-stable apple juice works but needs the vinegar.
Apples: Honeycrisp, Braeburn, and Granny Smith hold their shape. Soft varieties like McIntosh turn to applesauce, which is fine if you like that.
Dijon mustard: A spoonful makes the sauce taste sharper and rounder at once. Smooth Dijon blends in best.
Thyme and sage: Both are classic with pork. Dried works well here, but use less sage, since it can turn bitter.
Tips to keep the loin juicy
Use a thermometer: The most common mistake with this dish is cooking by the clock. Loins vary in thickness, so check the temperature early, and pull the meat at 145°F. It will climb a few degrees as it rests.
Sear for flavor: A slow cooker will not brown anything. Spending six minutes in a hot skillet gives the roast a deep golden crust and a richer sauce.
Rest before slicing: Fifteen minutes under foil lets the juices settle back into the meat. If you cut it right away, they run onto the board and the slices turn dry.
Swaps and variations
For a spicier plate, add a pinch of red pepper flakes or a sliced jalapeño to the onions. For a lighter sauce, skip the brown sugar and use extra vinegar. Pears can replace apples, and a handful of dried cranberries adds a tart note.
A bone-in pork roast does not swap well here, because it needs a longer time and the loin timing would leave it underdone.
Sweet or tart cider changes the sauce, so taste before you thicken it. If it turns out too sweet, a teaspoon of vinegar fixes it. If it is too sharp, stir in a little more brown sugar.
What to serve with it
Mashed potatoes or buttered egg noodles catch the sauce well. Roasted Brussels sprouts or green beans balance the sweetness. For a fall table, add a simple salad with walnuts and a sharp dressing, and pass the extra sauce in a small pitcher.
If you are serving guests, slice the pork at the table and fan the apples around the platter. It looks like effort, and the only work was the sear.
Storing and reheating
Slice the pork before storing and keep it in the sauce, which protects the meat from drying out. It keeps for up to 4 days in the fridge in a covered container.
Reheat gently in a skillet over low heat with a splash of cider, or in the microwave at 50 percent power. Freezing is possible for up to 2 months, though the apples soften further.
Apple Cider Pork Loin in the Crockpot at a glance
- Prep time: 20 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 15, led by boneless pork loin roast, olive oil, kosher salt, black pepper
Tips for Apple Cider Pork Loin in the Crockpot
Choose firm apples such as Honeycrisp or Granny Smith, which hold their shape. Pork tenderloin cooks even faster, about 2.5 hours on LOW. Leftover sliced pork keeps for 4 days in the fridge, covered in sauce. Reheat slowly with a splash of cider so the slices stay tender.
Apple Cider Pork Loin in the Crockpot FAQ
How long does Apple Cider Pork Loin in the Crockpot take?
Apple Cider Pork Loin in the Crockpot takes 5 hours of cooking after 20 minutes of prep.
How many people does Apple Cider Pork Loin in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Apple Cider Pork Loin in the Crockpot?
15 ingredients, led by boneless pork loin roast, olive oil, kosher salt, black pepper. Amounts are in the recipe card above.
