Meat and potato fans unite! Tender pork loin is slow cooked with cinnamon-spiced apples, red potatoes, rosemary and thyme to create a meal that smells almost as satisfying and comforting as it tastes!
It’s the middle of the week and what is better than having dinner 90% prepared the moment you walk in the door after a long day of work? Besides not ever having a long day of work, few things can top that feeling! This meal is very low maintenance and requires very little prep work, which is obviously ideal during hectic weekday mornings.
In fact, everything can be prepped and placed in the crockpot the night before so all that is required of you the next morning is to set the timer. Efficiency is such a beautiful thing.
After 8-9 hours you will come home to a house smelling like Thanksgiving morning at Paula Dean’s house (sans the 8 sticks of butter). Your senses will be invigorated, your spouse will name you MVP of the house, your kids won’t be begging for frozen pizza and you will just FEEL like you really have it all together.
And you totally do. Life = conquered.
So I have to ask – Is anyone else a gigantic fan of the pork + apple combo? I just think they work in beautiful symphony together. Slow cooking apples allows them to almost caramelize as they release their natural sugars. I love cooking pork chops (or tenderloins) in a mix of stewed apples, sometimes apple cider and a mix of earthy herbs. The taste combination is just so comforting and heavenly.
You could sub the pork for chicken breasts (or thighs), however since pork tenderloin is just as lean as chicken breast and tends to be more flavorful, I would highly recommend it!
Though I have to say, the pork tastes mighty fine in tacos or in a sandwich the next day if you’re looking to switch it up. I enjoyed my leftover pork in a toasted corn tortilla with roasted red peppers, hummus, arugula and a little feta. A totally different flavor profile that was equally delicious.
Make dinner stress-free tonight with this simple, delicious recipe.
Slow Cooker Rosemary Dijon Pork with Cinnamon-Apples and Red Potatoes
- 1 pork tenderloin (~18-20 ounces)
- 1/2 sweet onion, thinly sliced
- 1 whole apple (variety of choice, skin on), diced
- 7-8 red potatoes, quartered
- 2/3 cup chicken stock
- 2 tbsp. Dijon mustard
- 1 tsp cinnamon, divided
- 4-5 sprigs of fresh rosemary, stems removed and roughly chopped
- 3-4 sprigs of fresh thyme, stems removed
- Salt and pepper to taste
- Spray inside of slow cooker with non-stick cooking spray.
- Season pork loin with salt and pepper. Rub Dijon mustard liberally over entire loin. Place loin in crockpot and top with half the herbs and 1/2 tsp of cinnamon – the remaining herbs and cinnamon will be used to season the remaining ingredients.
- Place the chopped apples, onions and red potatoes over the pork loin. Sprinkle remaining cinnamon and herbs over mixture and toss until well-distributed.
- Pour chicken stock evenly over mixture. Cook on LOW for 8-9 hours.
- To serve, remove potatoes from slow cooker first and transfer to a bowl or serving platter. Carefully transfer pork loin to serving platter (caution: the pork loin easily shreds so you may need tongs and a spatula). Cover the pork loin with apples, onions and remaining juices. Serve.
Nutrition Facts per Serving (1/5th of entire recipe)
Calories: 220; Total Fat: 4 gm; Saturated Fat: 1 gm; Cholesterol: 43 mg; Sodium: 440 mg; Carbohydrates: 24 gm; Fiber: 3 gm; Sugar: 5 gm; Protein: 22 gm