Crock Pot

Crock Pot Apple Glazed Pork Roast

A few blocks away from where we live there is a beautiful historic district. It is filled with beautiful homes from the turn of the century’s high-to-do-folk and big whigs from the city’s past. They are large, victorian inspired houses with cobbled walkways and elaborately detailed gardens. Now that its cooler out, Ladybug and I have been talking long walks almost daily. She points and things and babbles on in toddlerese while I gaze at the houses and dream about one day owning a house like that. And then invariably we crash because I haven’t been paying attention to where we have been going and a giant tree root has quite suddenly jumped into our path and made a bumpy mess out of the brick sidewalk. 
This is a perfect fall meal to make, especially since it utilizes the crock pot, leaving you time to explore and daydream the day away. For this perfectly tender pork roast I didn’t even need my carving knife to cut this. In fact, using the carving knife just made a huge mess, because the pork just fell apart and shredded as I tried to slice it. The light gravy and apples complimented the pork perfectly, and made a satisfying meal. 
What is your favorite thing to do on a crisp fall day?

Crock Pot Apple Glazed Pork Roast (Atkins Farms)

1 (4lb) pork loin roast
salt and pepper to taste
6 apples, cored and sliced into 6 pieces per apple
1/3 cup apple juice
3 Tbsp brown sugar
1 tsp ground ginger

Trim excess fat from the pork roast
Season the roast with salt and pepper.
Heat a large skillet over medium-high heat with a smidge of olive oil.
When the pan is hot, brown the roast on all sides (you aren’t cooking it, just searing it to help keep it moist).
Arrange the sliced apples on the bottom of the crock pot.
Place the pork loin on top of the apples.
In a small bowl, whisk together the apple juice, brown sugar, and ginger. Pour this over the pork roast.
Place the cover on the crock pot, turn it to low, and allow to cook for 10-12 hours, turning occasionally.
When cooked, remove the roast and tent with foil.

For Gravy:
Remove the juices that have collected at the bottom of the pan, and pour into a small skillet.
Heat the juices over medium-high heat until steam begins to come off of the liquids.
In a cup, stir together a small bit of flour and some milk with a fork, until smooth.
Pour the milk mixture into the warmed juices, and whisk until well incorporated.
Season with salt and pepper to taste, and continue to whisk until the gravy thickens.

Spoon the apples into a medium bowl, sprinkle a tad of brown sugar and cinnamon on top and gently fold to combine. They are going to fall apart and turn to mush, so think of this as a really rustic applesauce.

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