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Apple-Cinnamon Pork Loin

 Apple-Cinnamon Pork Loin
I love making this slow-cooked dish for chilly fall dinners with my family—the comforting apple-cinnamon aroma fills our whole house. The pork roast tastes even better served with homemade mashed potatoes.—Rachel Schultz, Lansing, Michigan
6 ServingsPrep: 20 min. Cook: 6 hours


  • 1 boneless pork loin roast (2 to 3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 3 medium apples, peeled and sliced, divided
  • 1/4 cup honey
  • 1 small red onion, halved and sliced
  • 1 tablespoon ground cinnamon
  • Minced fresh parsley, optional


  • Sprinkle roast with salt and pepper. In a large skillet, brown roast
  • in oil on all sides; cool slightly. With a paring knife, cut about
  • sixteen 3-in.-deep slits in sides of roast; insert one apple slice
  • into each slit.
  • Place half of the remaining apples in a 4-qt. slow cooker. Place
  • roast over apples. Drizzle with honey; top with onion and remaining
  • apples. Sprinkle with cinnamon.
  • Cover and cook on low for 6-8 hours or until meat is tender. Remove
  • pork and apple mixture; keep warm.
  • Transfer cooking juices to a small saucepan. Bring to a boil; cook
  • until liquid is reduced by half. Serve with pork and apple mixture.
  • Sprinkle with parsley if desired. Yield: 6 servings.

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Apple-Cinnamon Pork Loin (continued)

Nutritional Facts: 1 serving equals 290 calories, 10 g fat (3 g saturated fat), 75 mg cholesterol, 241 mg sodium, 22 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.