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Slow-Cooker Porkloin Recipe

   
 

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     Slow-Cooker Porkloin

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8

Ingredients
For the PORK
4 tsp. kosher salt
1 Tbsp. minced fresh Rosemary
1 Tbsp. minced fresh Thyme
2 tsp. pepper
1 boneless Pork Loin Roast (4 pounds), trimmed
5x3-inch loaf pan, disposable or regular
 
For the APPLE COMPOTE
2 Tbsp unsalted Butter
2 onions, chopped fine
2 Tbsp. packed brown sugar
1 tsp. salt
1 c. Apple Juice
3/4 tsp. pepper
5 Pink Lady, Gala, or Fuji apples, peeled, cored, halved, and cut into 1/2 inch pieces
1/2 c. raisins

Instructions
For the Pork, combine salt, rosemary, thyme, and pepper in bowl. Pat pork dry with paper towels and season with salt mixture. Wrap pork in 18-inch square of heavy-duty aluminum foil and refrigerate for at least 6 or up to 24 hours.
For the Apple Compote, Melt 1 Tbsp. butter in 12-inch skillet over medium-high heat. Add onions, sugar, salt and cook until onions are golden brown, about 8 minutes. Add 1/2 c. apple juice and pepper and simmer until syrupy, 1 - 3 minutes. Transfer to slow cooker.
Melt remaining 1 Tbsp. butter in now-empty skillet over medium-high heat. Add apples and cook, stirring occasionally, until beginning to brown, 3-5 minutes. Stir in raisins. Transfer to slow-cooker.
Nestle inverted loaf pan into apple mixture. Place foil-wrapped pork on top of disposable pan, cover, and cook on low heat until pork registers 140 degrees, 4-5 hours. Transfer pork to carving board, open top of foil, and let rest for 20 minutes. Meanwhile, take out pan, and gently stir apple compote to recombine, and transfer to serving bowl. Carve pork into 1/4-inch-thick slices. Serve with apple compote.
Serving Suggestions
Serve with Green Beans


Originally Submitted
9/17/2013





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