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Autumn Pork Loin


¼ cup all purpose flour
2 tablespoons dry marjoram
2 tablespoons caraway seed
½ teaspoon ground sage
½ teaspoon ground ginger (or 1 ½ teaspoons fresh minced ginger)
½ teaspoon garlic powder
½ (to 1) teaspoon ground cinnamon
Salt to taste
Ground black pepper to taste
3 pound pork loin (preferably with bone in)
1 large onion, cut into half moons
2 large apples, peeled and cored, sliced into half moons
1 teaspoon minced garlic
2 bay leaves
2 cups apple cider (or juice)
¾ cup dry red wine (cabernet or merlot) or water
1 cup applesauce
 
In small bowl, mix together flour, marjoram, caraway, sage, ginger, garlic powder, salt, cinnamon and pepper. Rub into pork loin, wrap in plastic, and refrigerate for 12 to 24 hours.
 
Heat a skillet over medium high heat, add 2 tablespoons vegetable oil. Remove pork loin from wrap and brown on all sides. 
 
In the bottom of slow cooker, place onions, apples, garlic, bay leaves, apple cider and wine and place the pork loin on top. Pour (or spread) the applesauce over the top of the pork loin.
 
Cook on low for 7 – 8 hours. Remove pork and wrap with foil to keep warm. Strain liquid and place in saucepan over medium heat on stove top until thickened.
 
Serve with egg noodles, spaetzle or potatoes.
 
 
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