Description

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.

Ingredients

Scale

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

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Instructions

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!

Notes

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.