ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Roast with Apples

Photo: Romulo Yanes
Prep time 10 mins
Cook time 5 hrs
Yield Serves: 6 (serving size: 1/6 of roast, scant 1 cup vegetables, 2 tbsp. sauce)

Ingredients

  • 1 teaspoon poultry seasoning
  • Salt and pepper
  • 1 whole (2 lb.) boneless pork loin roast, trimmed of fat and tied
  • 3 large sweet-tart apples, such as Gala, cored and cut into eighths
  • 2 fennel bulbs with fronds (about 12 oz. total), bulbs thinly sliced and fronds reserved
  • 1 cup apple cider

Nutrition Information

  • calories 262
  • fat 4 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 33 g
  • carbohydrate 25 g
  • fiber 5 g
  • cholesterol 98 mg
  • iron 2 mg
  • sodium 503 mg
  • calcium 46 mg

How to Make It

  1. In a slow cooker, mix poultry seasoning, 1 tsp. salt and 1/2 tsp. pepper. Add pork roast and rub with seasonings to coat. Toss apples and sliced fennel together and put around and underneath meat. Pour in cider. Cover and cook on low until meat is tender and a meat thermometer inserted in center of roast reaches 145ºF, 3 to 5 hours.

  2. Transfer pork, apples and fennel to a serving platter. Carefully pour sauce from slow cooker into a fat separator. Pour skimmed sauce into a small saucepan; discard fat. Bring sauce to a boil over high heat and boil until reduced by half, about 15 minutes. Slice meat, garnish with fennel fronds and serve, with sauce on the side.