Slow cooker pork loin, apples and Brussels sprouts
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
Cooked trimmed pork loin
1½ pound(s), well-trimmed
- 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.
- Cover and cook on low for 6 hours, or until pork is cooked through and Brussels sprouts are tender.
- 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.