Slow cooker pork loin, apples and Brussels sprouts
8
Points®
Total time: 6 hr 15 min • Prep: 10 min • Cook: 6 hr • Serves: 6 • Difficulty: Easy
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.
Ingredients
Uncooked Brussels sprouts
1 pound(s)
Granny Smith apple(s)
2 medium
Apple cider vinegar
1 Tbsp
Dijon mustard
1 Tbsp
Honey
1 Tbsp
Caraway seeds
0.5 tsp
Dried thyme
0.5 tsp
Cooked trimmed pork loin
1.5 pound(s)
Black pepper
1 tsp
Table salt
0.5 tsp
Instructions
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.
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