Apple-Cinnamon Pork Loin Recipe
Apple-Cinnamon Pork Loin Recipe photo by Taste of Home
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Apple-Cinnamon Pork Loin Recipe

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4.5 12 12
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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
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving: 290 calories, 10g fat (3g saturated fat), 75mg cholesterol, 241mg sodium, 22g carbohydrate (19g sugars, 2g fiber), 29g protein Diabetic Exchanges: 1 starch, 4 lean meat, 0 fruit, 0 fat.


  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.
Originally published as Apple-Cinnamon Pork Loin in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p51

Light-Bodied Red Wine

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

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jaxhaines 247584
Reviewed Apr. 28, 2016

"I made changes but used this as my inspiration. I used a pork shoulder roast instead. And yellow onion (its all i had) . I did not use parsley. And only sprinkled the cinnamon on top. The roast came out super moist and yummy. I served it on a bed of mashed sweet potatoes, with the cooked Apple's and oinions. And instead of the recommended sauce.. I took some spicy hot BBQ sauce added some water and brown sugar and cooked it up until it was a little sticky.. poured that on top! Oh yeah!.."

RLiberty 243551
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!"

cookieladyangel 243433
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."

luigimon 229376
Reviewed Jul. 11, 2015

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

ojc0806 216987
Reviewed Jan. 5, 2015

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

paulafoster 120596
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."

kritze 126269
Reviewed Nov. 9, 2014

"This was very easy and very good!"

OnHold 200731
Reviewed Nov. 8, 2014

"Oh so yummy"

EstaLily 188779
Reviewed Oct. 11, 2014

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

PapaBear1975 198697
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."

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