Apple Pork Roast in Slow Cooker

I made this one Sunday for family dinner.  Was really good with lots of flavor.  Love these kind of meals that you really don't have to fuss with and spend all day in the kitchen.
I always buy the large boneless pork loins when they are on sale at our local grocers.  I can get so many meals from one piece so really it's very economically wise to buy this way.  When I get it home I cut it into pork chops, thin cuts for stir fry and schnitzel and then also cut some pork roasts.

3-5 lbs boneless pork roast
2-3 apples *I used honey crisp b/c that's what I had*
1 large onion thick sliced
1./2 stick of butter cut in large pats
salt and pepper
2-3 TBL spicy mustard
2-3 TBL honey
1- 1 1/2 TBL thyme.  I would have used fresh but didn't have any

Directions:

Peel and cut onion, place in bottom of crock pot, place sliced apples on top then place the butter on top of apple.  Cut slits in the pork roast and place sliced apples in the slits.  Place on top of  apples, and onions.  Sprinkle salt and pepper, then add mustard then squirt honey evenly over top, last sprinkle the thyme on top *if your using fresh thyme place the springs on top of roast*.  Cook on low for about 5 hrs.  Internal temperature should be about 135-140.

Thanks for stopping by have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Roast Pork

A very quick and easy meal. I made red cabbage with apples, (found here) and parsley-onion potatoes. The potatoes were cooked with the meat. YUM I had cooked the meat about an hour the night before and to be honest I could have cooked it longer because totally it took about 3 hrs. This was about a 5 .5 lb roast. I first put some evoo in a Dutch Oven and then added large chucks of onion. (I quartered a fairly large onion), then added 2 cloves of garlic diced large, let it cook for a minute or two. I rubber evoo on the meat and then sprinkled some salt, pepper. thyme and parsley then added it to the pot. After about 10 minutes I took the onions out and set them on the side, didn't want them overcooked. I browned it on all sides then put it in a roasting pan, added the onions back and roasted it for about an hour at 350 degrees. I left it on the counter to cool then covered with foil and put it into the refrigerator overnight. About an hour before I was ready I took it out and let is rest on the counter to try to get it to room temp. I peeled 8 good size potatoes and cut them into large cubes and in a large bowl I poured about 1/4 cup of vegetable oil on them tossed them, added 3-4 TBL parsley, thyme and then seasoned with salt n pepper. Tossed them again and placed them all around the meat. SO Sorry I forgot to get that picture.
I cooked the meat for about another 1 1/2 hours until the internal temp was 160. When done I let it rest on the counter for about 10-15 minutes before cutting it.Now doesn't that look just juicy and wonderful. It taste sooooooooooooo good too.
From the pan drippings I put some 1/2 cup chicken stock into the roasting pan, stirred it around to get all those wonderful nummies in the pan then added about 1/2 cup of water. I brought that to a boil then took another 1/2 cup of water mixed in 3-4 TBL cornstarch with salt/pepper, about 1/2 tsp. thyme. I added this to my other mixture, turned it down and cooked it until it thickened. Just yummy Gravy.
My upcoming posts will be of the red cabbage, so be on the look out. This is a wonderful meal, sure hope you try it.
Thanks for stopping by. Have a wonderful day and Remember to Find the time to do ALL the things YOU Love.
Donna