This is a recipe that my s-i-l in Hawaii sent to me.
I’m not certain where she found it, but I know she modified it.
And I modified it a bit more.
It’s all about working with the ingredients one has on hand….
Her recipe called for apple cider, which, I assume, is the U.S, apple cider which is basically unfiltered apple juice.
I can’t get that.
Our apple cider is an alcoholic beverage (known as hard cider in the U.S.) that comes in .75L bottles like champagne (it is bubbly, after all).
I don’t normally have that on hand but I always have apple juice in the pantry as that is the recommended juice for mon mari to drink for low blood sugar.
Anyway…. She said it was wonderful and ours was wonderful so all’s well that ends well.
Slow Cooker Apple Cider Pork Loin
Total time: 8 hours
- 3 – 4 lb pork loin roast
- 1 tbs olive oil
- 1 rib celery, sliced
- 3 shallots, cut into wedges
- 4 cloves garlic, minced
- 1/3 cup (3oz, 90ml) apple cider vinegar
- 3/4 cup (6oz, 180ml) apple juice
- 1 cup (8oz, 240ml) chicken broth
- 1 tbs crumbled sage leaves
- 2 bay (laurel) leaves
- 1 tbs Dijon-style mustard
- 2 tbs cornstarch (maizena) dissolved in 2 tbs water, optional
- Heat the oil in a large skillet.
- Add pork and brown on all sides.
- Remove and put into slow cooker
- Add shallots, garlic, celery to skillet and sautè until starting to color, about 7 minutes.
- Add to pork.
- Add vinegar and apple juice to skillet and cook briefly, stirring up the browned bits.
- Add to pork along with the chicken stock, sage and bay leaves.
- Cover and cook on low for 7 hours, turning once if so inclined.
- 30 minutes before serving remove bay leaves and discard. Stir in mustard and cornstarch mixture,
- When ready, remove pork, slice and serve.
Buying a roast here is always a guessing game. One never knows what it’s really going to be like.
They all look like this:
The only difference being the color of the meat.
The one above happens to be a veal roast, but beef roasts, pork roasts, lamb roasts…. all the same. They are all tied tightly with a strip of fat around the side.
It could be a ‘solid’ piece of meat, like this pork roast:
Or it could be what I had for the above recipe – a boned chunk of pork that was rolled up, fat and all, and tied tightly.
One never knows which it will be.
In the past I have always untied them and had a look.
If it was a ‘proper’ roast I left it untied and roasted it.
If it was bits and pieces that had been kept together with string I cut it up and used it for a stir-fry.
Now I put it in the slow cooker.
Why do I buy them at all you may ask?
I only do when they’re on sale…. I figure it’s either a roast or a stir-fry at a good price.