# Crockpot Pork Loin With Apples and Cabbage

A 2 lb pork loin cooks 4 hours on LOW on top of cabbage and apples and is pulled at 145°F so the lean cut stays juicy.

 

 

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## Crockpot Pork Loin With Apples and Cabbage

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

4

hours 

A 2 lb pork loin cooks 4 hours on LOW on top of cabbage and apples and is pulled at 145°F so the lean cut stays juicy.

### Ingredients

- 2 lb boneless pork loin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried sage
- 1/2 small green cabbage, sliced
- 2 apples, cored and sliced
- 1 large onion, sliced
- 3 garlic cloves, smashed
- 1/2 cup apple cider
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 sprigs fresh thyme

### Directions

- Season the pork with the salt, pepper and sage.
- Put the cabbage, apples, onion and garlic in the slow cooker.
- Whisk the cider, mustard and vinegar and pour it over the vegetables.
- Set the pork on top and add the thyme.
- Cover and cook on LOW for about 4 hours.
- Start checking at 3 hours: pull the pork at 145°F.
- Move the pork to a board and rest it 10 minutes.
- Stir the cabbage and apples in their juices.
- Slice the pork and serve over the cabbage.

 

### Notes

 

Never go past 150°F with pork loin. Leftover slices keep 4 days in the refrigerator.

 

  

## Why pull it at 145°F

 

Pork loin is lean, so there is little fat to protect it. Pulling it at 145°F and resting it keeps the slices juicy instead of chalky.

 

Resting on the board lets the juices settle back into the meat.

 

## Crockpot Pork Loin With Apples and Cabbage: swaps

 

Red cabbage works but turns the pot purple. Pears can replace apples. Do not use pork shoulder here. It needs much longer and a different method.

 

The cabbage should be sliced thick, so it softens without dissolving.

 

## Serve and store

 

Mashed potatoes or buttered egg noodles fit nicely beside the cabbage. Slice leftover pork thin and store it with a little of the juices so it stays moist. Warm it gently, since reheating too hard dries lean meat.

 

## A mistake to avoid

 

Cooking past 150°F. Pork loin has little fat, so a few degrees too far turns slices dry and pale. Use an instant-read thermometer, start checking at three hours, and rest the meat on a board before slicing across the grain.