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Apple Cabbage Pork Loin
Melissa Hart

Apple Cabbage Pork Loin

Pork loin cooks over cabbage, apples and onions in a mustard-cider broth that feels like a complete fall dinner. Loin is lean, so the recipe uses low heat and a shorter window than pork shoulder. Cut the cabbage into thick wedges so it does not vanish before the pork is ready.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 small green cabbage cut into 8 wedges
  • 2 firm apples cored and cut into wedges
  • 1 large yellow onion sliced
  • 1 boneless pork loin roast 3 pounds
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup apple cider
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme

Method
 

  1. Put the cold cabbage, apples and onion in a 6-quart slow cooker.
  2. Season the pork with salt and pepper and set it on top.
  3. Whisk cider, Dijon, vinegar and thyme and pour around the pork.
  4. Cover and cook on low for 4 1/2 to 5 hours without lifting the lid, until the pork reaches 145°F and cabbage is tender.
  5. At dinner, rest the pork for 5 minutes, slice it and serve with the apples, cabbage and juices.