Pork Loin with Apples, Honey and Thyme

Total Time
7 hr 20 min
15 min
7 hr
Cooking the apples and onions in butter before they hit the slow cooker gives you a super-rich, satisfying dinner, worth that little added effort.


unsalted butter

2 Tbsp

fresh apple(s)

3 medium, green, firm, tart, peeled, cored, & thinly sliced

uncooked onion(s)

1 medium, yellow, halved and sliced into thin half-moons

apple cider vinegar

2 Tbsp


2 Tbsp

fresh thyme

4 sprig(s)

uncooked lean only pork loin

2½ pound(s), boneless


¼ tsp, mild

table salt

¼ tsp

black pepper

¼ tsp


  1. Melt the butter in a large skillet set over medium heat. Add the apples and onion; cook, stirring often, until they soften, about 5 minutes. Scrape the contents of the skillet into a 5- to 6-quart slow cooker. Add the vinegar, honey and thyme sprigs; toss well.
  2. Set the skillet back over medium heat, add the pork, and brown on all sides, turning often, about 6 minutes. Set the pork into the vegetables in the cooker; sprinkle with the paprika, salt and pepper. Cover and cook on low for 7 hours or until the pork is cooked through.
  3. Transfer the pork to a large cutting board; cool for 5 minutes. Slice into 16 rounds. Serving size: 2 pork slices plus 1/2 cup vegetables and sauce.


The surprise in this recipe might be the cider vinegar. Actually, it’s necessary to brighten the flavors and bring out the complex palette of those apples. While Granny Smith might be the most available choice, consider Mutsu, Northern Spy, or Stayman apples if you’ve got access to a farmers’ market this season.

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