1 2 1/2 to 3 lb boneless pork-loin roast
1 Tsp dried thyme
1/2 Tsp kosher salt
1/4 Tsp Black Pepper
1 Tbs vegetable oil
1 medium sweet onion, cut into thin wedges
1/2 c apple cider or apple juice
2 janagold or McIntosh apples, cored and thinly sliced
1 Tbs lemon juice
1/2 Tsp ground cinnamon
1 bag (16 oz) coleslaw mix
If the roast won't fit in your 4-5 quart slow cooker (it was a little big for ours), trim it and save the pieces for stir-fry later in the week. Then sprinkle the roast with thyme, salt, and pepper. In a large skillet, brown meat on all sides in hot oil.
Layer the onion on the bottom of your slow cooker. Place roast on top and pour on the apple cider - we prefer cider because it has a bit more fiber. Cover and cook on high for 2 - 2 1/2 hours. Toss apples with lemon juice and cinnamon. Add them and the coleslaw mix to your slow cooker. Cover and heat 10 minutes more.
Remove the roast and place it on a platter. Let rest 10 minutes before slicing. Using a slotted spoon, transfer the vegetables and apple slices to the platter. Drizzle any remaining cooking juices over meat and vegetables. Makes 6-8 servings.
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