Slow cooker pork loin, apples and Brussels sprouts

SmartPoints® value per serving
Total Time
6 hr 15 min
10 min
6 hr
This delectable main is full of unique flavors and oh-so-easy with only 10 minutes of prep time. Set it up in the morning and have dinner ready when you arrive home from work. Serve the pork and vegetables over a bed of cooked quinoa to capture all the delicious juices. This recipe is a wonderful way to introduce picky eaters to Brussels sprouts as the apples bring a familiar sweetness and the shredding allows them to get very tender. Tart, firm apples are important for this recipe’s success: the honey-mustard sauce will get sweeter as it cooks, so it needs to be balanced by Granny Smith or other tart baking apples.


Uncooked Brussels sprouts

1 pound(s), trimmed, thinly sliced and broken up

Granny Smith apple

2 medium, peeled, cored and thinly sliced

Apple cider vinegar

1 Tbsp

Dijon Mustard

1 Tbsp


1 Tbsp

Caraway seeds

½ tsp

Dried thyme

½ tsp

Cooked trimmed pork loin

1½ pound(s), well-trimmed

Black pepper

1 tsp

Table salt

½ 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.
  4. Serving size: 2 pork loin rounds and 2/3 cup vegetables and sauce.