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Apple-Cinnamon Pork Loin Recipe

Apple-Cinnamon Pork Loin Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Cover and cook on low for 6-8 hours or until meat is tender. Remove pork and apple mixture; keep warm.
  • 4. 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.

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.

Reviews for Apple-Cinnamon Pork Loin

Sort By :
MY REVIEW
Reviewed Feb. 9, 2016

"This was a fantastic pork recipe, and it came out great in the crock pot, not dry at all and great flavors - we served it with baked beans - great combination. Another bonus, it was low calorie!"

MY REVIEW
Reviewed Feb. 7, 2016

"This pork loin dish was very disappointing. Smelled good while cooking all day. It was dry, not enough juice (definitely not enough to cook in half even if I wanted to), and too much cinnamon. I cooked in the crock pot for 7 1/2 hours. The juice when served does help a little with the dryness. I ended up tossing what pork was left after supper. Didn't care for it enough to even have a second meal. I fixed per the directions."

MY REVIEW
Reviewed Jul. 11, 2015

"Loved this! I left out the parsley as well......the house smells so good when it's cooking!!"

MY REVIEW
Reviewed Jan. 5, 2015

"this was the best pork from the crock pot! i did not top with parsley."

MY REVIEW
Reviewed Nov. 10, 2014

"This was excellent! My husbands new favorite. I saw that some people said it was dry so I added a 1/2 cup of water and cooked about 6 hrs on low. So tender you could cut it with a fork and very juicy."

MY REVIEW
Reviewed Nov. 9, 2014

"This was very easy and very good!"

MY REVIEW
Reviewed Nov. 8, 2014

"Oh so yummy"

MY REVIEW
Reviewed Oct. 11, 2014

"did not have honey so I used apple juice."

MY REVIEW
Reviewed Oct. 4, 2014

"While I had fun preparing this roast, I should have gone by temperature rather than cooking time. it turned out too dry to our liking. Normally when I do a pork loin roast on the grill, I cook it to 145-150 degrees, if I do this again I am putting a temperature probe in the meat so I can watch the progress. With our crock pot, it was probably more like 4 hours on low, so it's definitely not a "set it and forget it for 8 hours" kinda recipe."

MY REVIEW
Reviewed Jul. 21, 2014

"My fiance and I tried this for an easy slow cooker meal, and it came out great. We substituted a small yellow onion instead of the red. Our 2 yr old daughter actually ate some of it and she's an extremely picky eater."

MY REVIEW
Reviewed Jan. 8, 2014

"Made this for dinner last night and we were blown away by how good it is. I followed the ingredients except I substituted a regular white onion for the red onion.. I cooked mine longer in the crock pot than was recommended, the pork shredded rather than sliced and was a bit dry but was remedied by the delicious juice left in the pot. I followed Rachel's recommendation and served it with mashed potatoes. It was a meal worthy of Thanksgiving. Thank you Rachel for a wonderful recipe."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.