Tuesday, March 22, 2011

Apple Cinnamon Pork Loin

Apple Cinnamon Pork Loin

2-3 pound pork-loin roast(ask for the leanest, most tender cut)
1 onion, sliced in wedges
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1 cup apple juice
1 tablespoon lemon juice
2 apples, chopped (to add later)
1 (16-ounce) bag coleslaw mix (to add later) (*optional)
1 tablespoon apple cider vinegar

Put onion wedges into the bottom of your crockpot.  Mix the thyme, kosher salt, pepper and cinnamon in a bowl.  Rub into all sides of the pork loin.  Add apple just and lemon juice to the crockpot. Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook it, the more shredded and juicy the meat will become. 20-30 minutes before serving, remove meat from crockpot and let sit on a cutting board. Put chopped apples (no need to peel) and the whole bag of coleslaw(if you choose to add) into your crockpot. Shred the meat and add to the pot. (you don't have to shred the meat, you could slice it...it is just so tender it falls apart anyway, so shredding works eaier)  Then add the apple cider vinegar.   Add extra salt and pepper to taste.

I also buttered some hoagie bread, and fried them until the one side was crispy and ate the meat mixture with this bread.

I think next time I make it I will add an extra cup of apple juice so I can have some extra juice to pull out.  Then I'm going to add some butter and brown sugar, and try to add a caramely type of sauce to pour over the meat.  If you try this with coleslaw, or with the extra caramely, or even just as listed let me know what you think of it!


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