Slow Cooker Pork Loin, Apples and Brussels Sprouts
- Total Time
Delicious served over mashed potatoes or cooked quinoa.
uncooked Brussels sprouts1 pound(s), trimmed, thinly sliced and broken up
Granny Smith apple2 medium, peeled, cored and thinly sliced
apple cider vinegar1 Tbsp
Dijon Mustard1 Tbsp
caraway seeds½ tsp
dried thyme½ tsp
cooked trimmed pork loin1 ½ pound(s), well-trimmed
black pepper1 tsp
table salt½ tsp
- 1. Into a 5- to 6-quart slow cooker, add Brussels sprouts, apples, vinegar, mustard, honey, caraway seeds and thyme. Stir until vegetables and apples are well coated and evenly distributed. Season pork with the pepper and salt; nestle it into Brussels sprouts mixture.
- 2. Cover and cook on low for 6 hours, or until pork is cooked through and Brussels sprouts are tender.
- 3. Transfer pork to a carving board; let stand for 5 minutes. Slice into twelve even rounds. Serve with vegetables and sauce in big bowls.
- Serving size: 2 pork loin rounds and 2/3 cup vegetables and sauce.