Delicious Crock Pot Pork Loin
By: Jennifer Cox from Allergy Free Foodie
If you are a big fan of the Crock Pot, you will really enjoy this recipe! It is FULL of flavor and has very little prep.
A few weeks ago I asked my meat guy for a pork tenderloin and what he brought me was much different than what I was used to. I was used to buying the long tenderloin from the grocery store. Ya know, the one you cut slits into and stuff with apple slices and then cover in spices. Huge hit on Pinterest, right? At first I was little thrown by what he had brought but I decided to be open minded and it paid off! I learned a little more about prepping “difficult” meat cuts and well, as a food blogger, I guess I needed that extra little push to get me into new territory.
He ended up bringing me a pork loin- In my opinion it looks more like a roast than a tenderloin. The first one he brought, he cut himself. The second one, I had to cut myself. I was nervous that I would really mess it up without supervision, but it was VERY simple! Basically, you put the loin on a cutting board (or a plate – don’t judge me). Place your knife about an inch from the bottom of the loin and start cutting. As you cut inward, you just roll the meat back and it makes something that looks like this.
I’m definitely not a pro at this, but with it being my first time– I’m kind of proud:) So, now that all the hard stuff is out of the way, there is a little assembly required. Start by adding spices: Sea salt, pepper, cinnamon, onion powder, garlic powder.
Then layer the apples on…
Are you starting to see how this is going to be FULL of flavor? I left a little room toward the end of the loin and it helped with the rolling process. So, now you roll it, and place it carefully in the slow cooker. Season the outside with the same spices you used on the inside. ALSO if you want to make this an entire meal in one, I would add peeled,cut sweet potatoes to the bottom of the pot before you put the loin in!!
Optional- you can wrap your loin with bakers twine for added security — that is, if your meat guy didn’t forget to pack it– but I didn’t see a huge difference. The meat is so tender when it’s all said and done anyways. I believe that the twine is strictly for those who want to plate the entire loin without it falling apart.
Maybe add a cute little apple for a garnish on top.
The first loin was cooked over sweet potatoes and it was an amazing combo, but this time we went with steamed broccoli made via stovetop (fancy!). This was strictly my laziness of not wanting to make another trip to the store and it was just as delicious! If you give this a try, let me know how it goes. I would love to hear your comments with the exception of anyone who may make fun of my mad butcher skills. Don’t rain on that parade.. please!! 🙂
Enjoy & thanks for stopping by!
Be sure to check out more from Jennifer at Allergy Free Foodie!
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