Slow Cooker Roast Pork with Apple Glaze
- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Beginner
-
Add to favorites
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 12:00 h
- Ready In: 12:10 h
Average Member Rating
(4.4 / 5)
5 People rated this recipe
Related Recipes:
-
Instant Pot Sweet and Sour Pork Recipe
-
Pressure Cooker Easy Pork Ragout Recipe
-
Slow Cooker Pork Chops with Apricot Sauce Recipe
-
Crock Pot Brunswick Stew Recipe
-
Slow Cooker Clam and Corn Chowder Recipe
Nutritional Info
This information is per serving.
Calories
370.1Fat
13.5 gSaturated Fat
4.6 gPolyunsaturated Fat
1.5 gCholesterol
58.8 mgSodium
1,327.5 mgPotassium
443.3 mgCarbohydrate
40.0 gFiber
1.5 gSugars
30.7 gProtein
21.9 g
Slow cooker roast pork with apple glaze. Pork loin roast with an apple glaze cooked in a slow cooker. Are you looking form more easy and delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes
Slow Cooker Roast Pork with Apple Glaze
Ingredients
- 6 Grammy Smith apples, cored and cut into quarters
- 4 pounds (1.9 kg) pork lion roast, trimmed
- 2 teaspoons Mrs Dash seasoning
- 1 teaspoon freshly ground black pepper
- 1/4 cup (60 ml) freshly squeezed apple juice
- 3 tablespoons brown sugar
- 1 teaspoon freshly ground ginger
Method
Step 1
Place apples in bottom of slow cooker.
Step 2
Rub pork roast with Mrs dash seasoning and black pepper. Place seasoned meat over apples.
Step 3
In a mixing bowl, combine apple juice, brown sugar, and ground ginger. Mix well. Pour apple juice mixture over pork roast and apples. Cover slow cooker and cook on low-heat setting for 10-12 hours.
Comment (1)
Leave a Reply
Most Viewed Posts
-
Slow Cooker Lemon-Garlic Chicken (636,482) - Pressure Cooker Chicken in Beer (93,284)
- Slow Cooker Tomato Tortellini Soup Recipe (71,061)
- Slow Cooker Sausages in Beer (63,449)
- Pressure Cooker Italian Sausages with Onions and Peppers (61,858)
posted by Charlie on March 6, 2017
Do you keep adding liquid to the risotto?
This doesn’t look very creamy, the way risotto should be.
How long should I cook it for lamb chops, about 3/4 of an inch thick?