Slow-Cooker Pork Loin

From Cook's Country | October/November 2012

Why this recipe works:

The slow cooker is a pro at braising, but a lean, relatively quick-cooking cut of meat like the boneless pork loin presents a challenge. To keep our pork moist and rosy after 4 hours in the slow cooker, we came up with a few methods for gentler cooking. Wrapping the roast in foil insulated it,… read more

The slow cooker is a pro at braising, but a lean, relatively quick-cooking cut of meat like the boneless pork loin presents a challenge. To keep our pork moist and rosy after 4 hours in the slow cooker, we came up with a few methods for gentler cooking. Wrapping the roast in foil insulated it, and elevating it on an inverted loaf pan kept it away from the hot bottom surface of the cooker. Salting the meat ahead of time and rubbing it with herbs gave our roast plenty of flavor without having to brown it on the stove. Instead of a sauce or vegetables, we opted for a sweet and tangy apple compote to complement the pork.

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Serves 6 to 8

A pork loin roast about 9 inches long will fit best. Nestle the inverted loaf pan into the apple mixture in step 4 so that the pork fits on top and the cooker can close.

Ingredients

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