[Slowcooker] Herb-Crusted Pork Loin with Apple Gravy

Pork and apples are best friends. Everybody knows. The more time they spend together, the more happiness there is in the world. So the other day, while I was dreaming up things that I would love to eat, I thought to myself: You know, I think there needs to be apple gravy in my life. And I think it should be ladled onto a juicy slice of pork loin. And so, ladies and gentleman, from the corners of my food-obsessed mind, I bring to you...


Herb-Crusted Pork Loin with Apple Gravy
Servings: 4

Ingredients
1.5 tsp dried sage
1 tsp minced garlic
1 tsp dried thyme leaves
½ tsp ground allspice
½ tsp paprika
2 Tbs flour
1 tsp salt
2 Tbs olive oil
1.5-2 lbs of pork loin
1 packet brown gravy mix
1 cup water
1 Tbs brown sugar (light or dark, doesn't matter)
1.5 cups chopped apples (I used gala, you can use any sweet apple you like)

In a large bowl, mix together first five ingredients (herbs and spices) and 1 Tbs flour, reserving remaining flour for gravy. Add 2 Tbs olive oil to large skillet and heat on medium-high. Meanwhile, press each side of the pork loin into the spice mixture until all sides are covered. Gently place pork loin into hot oil in skillet using tongs; brown each side until a nice crust forms. Set aside.

In small bowl, combine brown gravy mix with 1 cup water, 2 Tbs red wine vinegar, 1 Tbs brown sugar and 1 Tbs flour. Mix until combined. Pour into 5-qt slow-cooker. Add 1.5 cup apples into gravy mixture. Gravy should just barely cover the tops of the apples.

Place browned pork loin on top of apple gravy mixture in the slow-cooker. Cook on HIGH for 3-3.5 hours.

When done, remove pork loin from slow-cooker and set aside. In blender or with hand blender, puree apple and gravy mixture until smooth but with small chunks of apples remaining.

To serve, slice pork loin against the grain and top with apple gravy.


As per usual, I forgot to take pictures of the dish before shoveling it ravenously down my gullet, so I sadly do not have images to share. I do have to say, though, the pork loin was extremely juicy, tender and flavorful, while the sweet/tangy apple gravy gave it a nice balance. Fantastic paired with roasted brussels sprouts (or other winter vegetables). Super comforting in this cold weather and an impressive dish if you're having a couple of friends over for dinner!