Slow Cooker Honey Apple Pork Loin

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Slow Cooker Honey Apple Pork Loin with just seven ingredients is a showstopping meal with none of the effort! Perfect for holiday dinners!

Slow Cooker Honey Apple Pork Loin with just seven ingredients is a showstopping meal with none of the effort! Perfect for holiday dinners!Slow Cooker Honey Apple Pork Loin

Slow Cooker Honey Apple Pork Loin seems like it should take a long time to make, but this meal comes together so quickly and with hardly any effort at all!

Having a lot of holiday dinners? Family in town and you’re stressed how you’re going to survive work, kids, family and the holidays while playing hostess? THIS is the dinner you’ll love serving. It takes 10 minutes to prep and five hours later you have a delicious meal ready and waiting for people to compliment you on.

This post, along with many others throughout the year is sponsored by Mountain Rose Herbs whose Cinnamon, Flake Salt and Black Pepper were used in this meal.

Ten minutes. Most of that is spent slicing apples too. Look at the before and after!

Just seven ingredients in this delicious Slow Cooker Honey Apple Pork Loin

This recipe was based on seeing a stuffed pork loin in a Food Network magazine in the doctor’s office waiting room. Then I did a quick look on Google and this stuffing the top of the loin idea is huge with both apples and peaches (this is happening next summer for SURE). So we’ve been playing with flavors.

This dish is definitely based on my Lemon Salt Pork Loin recipe and Honeyed Apples (both Michael Chiarello recipes).

I tested all different kinds of onions from white to yellow and red. I settled on sweet onions so the flavors didn’t fight each other.  I tested browning the loin vs leaving it raw. But I found with the fat cap on the top of the pork loin it wasn’t really necessary to brown it because the fat was going to render out over time and there was no skin to crisp.

Tips for your Slow Cooker Honey Apple Pork Loin:

  • I used Granny Smith apples because the tartness cuts through the sweetness of the honey. For a milder flavor use fuji.
  • Build a good base of apples and onions (you can also use baby Yukon potatoes instead of onions). This will keep the pork out of the liquids.
  • Don’t overcook this dish. All you need is five hours on LOW, if you cook for any longer you may end up with dry pork.
  • If you want you can also add the honey to the pork after the cooking is finished.
  • You can make a gravy with the liquid in the slow cooker. Add the strained liquid to a saucepan to a cornstarch slurry (2 teaspoons room temperature water mixed with 2 teaspoons cornstarch) and cook on medium heat until thickened (3-4 minutes).

Want to make this in your oven? Totally doable and easy!

Roasted Honey Apple Pork Loin:

  • Season the pork with cinnamon, salt and black pepper.
  • Add the apples and onions to a large dutch pan or baking dish.
  • Top with the pork loin.
  • Add in the sliced apples.
  • Cook at 400 degrees for 55-65 minutes.

The easiest fancy meal you'll ever serve your guests, this Crock Pot Honey Apple Pork Loin.

Looking for more Pork Dishes?

Recipe

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Slow Cooker Honey Apple Pork Loin

5
  • Yield: 12 Servings
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Course: Main Course
  • Cuisine: American
Slow Cooker Honey Apple Pork Loin with just seven ingredients is a showstopping meal with none of the effort! Perfect for holiday dinners!

Ingredients

  • 4 pound pork loin not tenderloin
  • 1/2 teaspoon Flake Salt
  • 1/4 teaspoon Coarse Ground Black Pepper
  • 1 teaspoon Ground Cinnamon
  • 4 Granny Smith apples sliced in 1/4 - 1/2 inch thick slices
  • 2 sweet onions sliced
  • 1/4 cup honey

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Using a small paring knife cut about a dozen apple length slits about three inches deep into the pork.
  2. Rub the pork loin with the salt, black pepper and cinnamon.
  3. Reserve just enough apple slices to place into the pork.
  4. Put the remaining apples and the onion slices into the bottom of the slow cooker.
  5. Place the reserved apple slices into the pork, one slice per opening.
  6. Place the pork loin over the apples and onions.
  7. Cover the pork in honey.
  8. Cook on low for 5 hours.
  9. To serve carve the pork into slices, serve with the apples and onions and a couple spoonfuls of the liquid (once you've rendered off the fat).

Nutrition Information

Yield: 12 Servings, Amount per serving: 214 calories, Serving Size: 1 , Calories: 214g

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The easiest fancy meal you'll ever serve your guests, this Crock Pot Honey Apple Pork Loin.
Just seven ingredients in this delicious Slow Cooker Honey Apple Pork Loin

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Categories:

Holidays Main Course Main Dishes Meat & Seafood Pork Recipe Slow Cooker

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Comments

  1. Do you put the slow cooker in the oven for this recipe? Probably not, I’m just a bit confused since you don’t put any liquid (like stock) into the cooker…the liquid probably builts up?

    I’ll try it out this Christmas! 🙂

    1. You’ll be cooking this all in a slow cooker. No need to add any liquid as the pork loin will release liquids while it cooks. I hope you enjoy it!

  2. I used apples and peaches together…just put it in the crock pot. I’ll let you know how it turns out! Thanks for this recipe. I’m excited to see how it turns out. Smells awesome already!

    1. The peaches will break down faster, so they’ll probably be mushy by the time it’s done cooking, but I bet the flavor combination will be delicious!

  3. This is an awesome recipe!! The cooking time is right on – the roast was cooked perfectly. I added some chopped up bacon to the onion and apple mix, as well as draped some over the top of the roast. I used spiced paprika, onion powder, cinnamon, cracked pepper, and a bit of garlic salt with the honey on the roast and on the onions and apples. I also tossed a bit of brown sugar and Dijon mustard in the apple onion mix. The apples disintegrated while cooking, so I was able to spoon that mixture over the pork slices when serving. SO< SO GOOD!!!

    Rating: 5
  4. Hi, Sabrina, this looks delicious, and I am looking forward to making it. Someone in the comments asked about the rendering, and you said this will happen during the cooking. I am thrown off though by step 9 in the recipe, and just want to double check that there isn’t another step I am missing since “rendering” is a new term to me. Thank you!

    1. It just means to separate the fat from the liquid. You can either use a strainer to separate or if making the next day, put it in the refrigerator overnight and skim it off the top. Hope this helps!

  5. I want to make this today. I normally cook with fat on top so the meat stays moist. Do you put the fat side up or down in the crockpot for this recipe.