[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!

[Slowcooker] Bacon & Onion Brisket

My love affair with the slowcooker is official. It's been three weeks since I got mine and I'm still hopelessly in love with it. Every few days I toss some ingredients into the pot and hours later, something delicious miraculously emerges without my having to do much at all. It's my magic wand in the kitchen. I'm not even sure I can take credit for these dishes, since slowcooker did all the work!

All the things I've made in my Crockpot have been super easy to make (including pork loin with apple gravy, barbecued beef, garlic mashed potatoes and a chicken with stuffing dinner). I'll probably go through and share each of my favorite recipes, but I'll start with the brisket I made last night.

Slowcooker Bacon & Onion Brisket

3 lbs beef brisket
Salt and pepper to taste
6 slices bacon, sliced into 1/2-inch strips
2 medium onions, sliced
2 (14 oz) cans of beef broth
1 Tablespoon balsamic vinegar
1 bay leaf

Rub brisket with salt and pepper (I used about 2 teaspoons of salt and 1 teaspoon of pepper) and set aside. In large skillet, cook bacon slices until slightly brown (3-4 minutes). Remove bacon with slotted spoon and place into slowcooker**, reserving bacon grease in pan. In the hot skillet, place beef brisket and allow it to brown on all sides in the bacon grease. Remove and place into slowcooker on top of bacon. Cook onions in the skillet until softened (if there isn't enough bacon grease and beef fat in the pan, you can add some vegetable oil). Remove onions with slotted spoon and place over brisket in slowcooker. Mix balsamic vinegar into a can of beef broth and pour both cans of broth into the slowcooker. Add bay leaf. Make sure the bay leaf is in the broth and not perched on top of the onions. Cook on high for 6-8 hours or until meat is tender. One it's done, remove the brisket and let it sit for 10 minutes. Slice against the grain or shred with fork. Top with bacon, onions and au jus. Serve with starch of choice (we had it with Hawaiian sweet rolls).

TIP: You can reserve any extra au jus and make an easy French Dip using deli roast beef. I like mine with a little Swiss cheese.

ALSO: I promise I'll start remembering to take pictures. It's just that my camera is so crappy!

** I use a round 5-qt slowcooker