Apple-Cinnamon Pork Loin
Total TimePrep: 20 min. Cook: 6 hours
Don’t be afraid of the onions. They marry their flavor so well with everything. I browned mine with a little Amish butter and minced garlic along with olive oil. I seasoned the meat as I normally do before browning. Put the roasted garlic and some of the oil on top of the loin before slow cooking. Even as leftovers it was juicy and apple-y delicious.
I too made this recipe but omitted the onions. In addition, I a pinch of brown sugar and addition seasoning to the dripping to create the sauce. I've found the smaller the roast, the shorter amount of time needed. I cooked a 2 lb. in about 5 hours and used a meat thermometer to check center temperature of the meat. At 165 degrees or above, it's done and your not likely to over cook it.
I've made this several times and it comes out great every time. I've also shared with my in-laws and they raved about it. I omit the onions, which I think would kill the cinnamon and apple flavors, and I add about 2 cups of apple cider or apple juice. My mother made roast pork for years with cinnamon rubbed on it and my brother and I, to this day, won't eat it any other way.
Since I don't eat pork, the following review is from family. First thing husband said "where's the bbq sauce". It was moist, but not very tasty. They thought apples and onions were too strange to be used together. Glad I didn't add the cinnamon. While this would appeal to many, not us. Will pour bbq sauce over leftovers.
Awesome flavor. Easy to prepare. I would definitely try this again.
I gave this four stars because upon reading the recipe I felt it would be somewhat bland without a few herbs added. I put in a tablespoon of rosemary and a tablespoon of thyme. The roast came out very moist and the juices boiled down to a tasty sauce to put on the meat and potatoes. I had to add carrots because my husband thinks roasts must have them. They actually went quite well with the sauce. It was a delicious meal for a winter day.
My family didn't like this. They didn't like the combination of apples and onions and I guess 7 hours in the crock dried it out. I didn't think it was too bad but I won't make it again.
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!..
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!
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.