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Garlic-Apple Pork Roast Recipe

Garlic-Apple Pork Roast Recipe

This is the meal I have become famous for, and it is so simple. The garlic and apple flavors really compliment the pork. It's great with steamed fresh asparagus and roasted red potatoes. —Jennifer Loos, Washington Boro, Pennsylvania
TOTAL TIME: Prep: 10 min. Cook: 8 hours + standing YIELD:12 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

4 ounces cooked meat (prepared with 1 teaspoon seasoned salt)equals 236 calories, 6 g fat (2 g saturated fat), 66 mg cholesterol, 165 mg sodium, 19 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

Reviews for Garlic-Apple Pork Roast

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Reviewed Dec. 29, 2015

"This recipe is very good. I did make minor changes. I marinated the roast overnight in apple juice and garlic. Disagreed before putting into crock pot and instead of water used more apple juice. Added more flavor - very yummy!"

Reviewed Dec. 23, 2015

"This was a big hit for our holiday dinner. I used about 2/3 the amount of jelly called for, so it wasn't quite so sweet. But everyone loved it, and my planned leftovers got eaten the first night too! It came out looking just like the photo."

Reviewed Aug. 31, 2015

"I liked the flavor but it was dry. Maybe I shouldn't have cooked it as long just like many of the reviews stated."

Reviewed Feb. 5, 2015

"I followed the exact recipe and was disappointed. The roast did not have much flavor. There was no hint of garlic or Apple at all. I cooked it for only 4 hrs on low because of other reviews and it was still too long and turned out dry. It's frustrating to wait that long for dinner and not be happy with it."

Reviewed Jan. 7, 2014

"Tried this recipe yesterday and it is the ABSOLUTE BOMB!!!!! We loved it and will now become one of our top favorites! Thanks for sharing!"

Reviewed Jan. 3, 2014 Edited Feb. 10, 2014

"Amazingly both of my very picky kids love this pork recipe. I brown the roast first and cook it for about 5 hours depending on size. Super easy and delicious."

Reviewed Dec. 23, 2013

"I did brown the roast on all sides; did not cut it in half. Cooked 4 hours on medium. Turned out great, and also used leftovers as pulled pork sandwiches."

Reviewed Nov. 26, 2013

"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 !!!"

Reviewed Nov. 7, 2013

"I have made this several times and it always turns out perfect. Extremely tender."

Reviewed Nov. 5, 2013

"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!"

Reviewed Nov. 5, 2013

"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."

Reviewed Nov. 5, 2013

"The picture is deceiving. I couldn't get a crust like that if I tried in a crock pot"

Reviewed Feb. 3, 2013

"This had a nice flavor and was so tender it literally shredded as I tried to slice it."

Reviewed Oct. 31, 2012

"While the apple and garlic flavors didn't really stand out, the overall effect was a tasty pork roast! I did brown the roast in a skillet first and omitted the water (these days the meat is injected with so much "broth" that you don't need extra water)."

Reviewed Apr. 5, 2012

"needed more apple flavoring. will try again but with an apple preserve and apple juice"

Reviewed Feb. 23, 2011

"So simple to throw together. My fiance requests it often. He thinks I slaved all day in the kitchen to make this yummy dish."

Reviewed Nov. 30, 2009

"Very good! It didn't take 8 hours more like 6. Tender and juicy will serve left overs shredded on buns!"

Reviewed Oct. 14, 2009

"It was so moist and very flavorful. I added some potatoes to the slow cooker to make a whole meal. It was delicious and so easy to make!"

Reviewed Oct. 12, 2009

"We tried this and our roast was very dry and unflavorable. You couldn't taste the apple or garlic at all. Very disapointing!"

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer