Cider-Braised Pork Roast and Apples

By Judy1

Ingredients

• 1 3 pound boneless pork top loin roast
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon ground black pepper
• 2 tablespoons cooking oil
• 4 red, yellow, and/or green apples, cored and each cut into 6 wedges
• 1/3 cup chopped shallots
• 1 tablespoon bottled minced garlic or 6 cloves garlic, minced
• 3 tablespoons quick-cooking tapioca
• 3/4 cup chicken broth
• 3/4 cup apple cider or juice
• 3 cups hot cooked rice

Details

Preparation time 30mins
Adapted from recipe.com

Preparation

Step 1

1. Trim fat from meat. In a small bowl, stir together salt, thyme, sage, and pepper. Sprinkle spice mixture over meat; rub in with your fingers. In a large skillet, brown meat on all sides in hot oil over medium heat.
2.
In a 6- or 7-quart slow cooker, place apples, shallots, and garlic; sprinkle with tapioca. Place meat on top of apple mixture. Pour broth and apple cider over meat.
3.
Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours.
4.
Reserve and store* 1 pound of the meat. Use for Pork and Berry Salad (see recipe below). Slice remaining pork; serve with apples and hot cooked rice. Spoon some of the cooking liquid over all. Makes 6 servings.
Storage
*
Place meat in an airtight container; cover. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.