Slow-Cooker Pork with Apples is healthy comfort food at its best. Whole30, paleo, and gluten-free, this rosemary-infused pork dish is the perfect fall meal.
- One 3-pound pork loin
- 1 tablespoon olive oil
- 2 Granny Smith apples, thickly sliced
- 1 pound Fingerling potatoes
- 3 large carrots, peeled and thickly sliced on a bias
- 1 sweet onion, sliced
- 1 cup chicken bone broth
- 2 tablespoons Dijon mustard
- 3 garlic cloves, minced
- 2 tablespoons apple cider vinegar
- 3 sprigs + 2 tablespoons chopped rosemary
- Sea salt and pepper, to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 bay leaves
- Heat the olive oil in a cast iron pan or saute pan. Generously season the pork loin with sea salt and pepper and brown the pork loin on all sides.
- Slice eight 2″ deep slits in the top of the pork loin and put an apple slice into each slit.
- Combine the rest of the apples with the potatoes (slice large Fingerlings in half and keep small ones whole), carrots, and onion. Season with sea salt and pepper.
- Whisk the broth, Dijon mustard, garlic, apple cider vinegar, 2 tablespoons chopped rosemary, thyme, oregano, and bay leaves together. Pour over the vegetable mixture.
- Lay 3 sprigs of rosemary on top of the vegetables, and place the pork loin on top. Cook on low for 6 hours.
- Transfer the pork and vegetable mixture to a serving plate and cover to keep warm. Discard the bay leaves and rosemary sprigs. While the pork rests, pour all of the leftover cooking juices into a small saucepan. Bring the juices to a simmer and simmer until the liquid is thickened and reduced by half. Serve alongside the pork as a pour-over gravy.
- Sprinkle additional chopped fresh rosemary on the pork, slice, and serve. Enjoy!
If you are not looking to make this pork Whole30 or paleo compliant, you may use a tablespoon of cornstarch to thicken the sauce quicker. Just whisk the cornstarch with a bit of the liquid first until lump-free, then add to the juices and bring to a simmer until thickened.
The National Pork Board recommends cooking pork to an internal temperature between 145°F and 160°F, followed by a 3 minute rest.