Garlic-Apple Pork Roast Recipe
- 1 boneless Pork Loin roast (3-1/2 to 4 pounds)
- 1 jar (12 ounces) apple jelly
- 1/2 cup water
- 2-1/2 teaspoons minced garlic
- 1 tablespoon dried parsley flakes
- 1 to 1-1/2 teaspoons seasoned salt
- 1 to 1-1/2 teaspoons pepper
- Cut the roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the jelly, water and garlic; pour over roast. Sprinkle with parsley, salt and pepper.
- Cover and cook on low for 8-10 hours or until meat is tender. Let stand for 15 minutes before slicing. Serve with cooking juices if desired. Yield: 12 servings.
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Garlic-Apple Pork Roast(12)
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I browned the pork first, used apple cider instead of the water, and fresh parsley. Only cooked it for four hours, using a 3.87lb roast. Perfect !!!
I have made this several times and it always turns out perfect. Extremely tender.
The crockpots out there that allow you to sear the meat in the crockpot before cooking are probably how this roast got that crust in the photo. I ALWAYS brown pork roasts before cooking them in a crockpot so they won't have that icky gray color when they're served. Note that the parsley, salt & pepper are put atop the roast before cooking and the roast is not turned or basted. That much parsley and pepper (I never use salt) will make a nice crust if patted down atop the roast. The apple jelly/garlic mixture is heavenly! btw: I cooked my four pound roast, cut in half, for five hours on low and it was very well cooked. Next time, I'll try four hours! 8-10 hours would have made the roast inedible! You have to figure that you're actually only cooking 2 pounds of meat once it's cut in half and that long cooking time is simply not warranted! Terrible advice on the time at 8-10 hours!
I agree sallygirl7, the photo is obviously an "oven roast", not the crock-pot roast from the recipe. That said, it is a delicious roast as written, but certainly not with a beautiful crust as in the pic. The apple/garlic is very subtle, which is good as pork has such a delicate flavor you don't want to overwhelm it with seasonings. Perhaps next time I'll try it in the oven, basting often, in an attempt to get the lovely crust. The remaining pan juice was good reduced a bit and poured over steamed rice.
The picture is deceiving. I couldn't get a crust like that if I tried in a crock pot
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