Simple Crock Pot Pork Loin with Vegetables, bathed in a rich tangy gravy. A perfect family meal any day of the week!
We eat a lot of chicken and fish in our house, with the occasional grilled steak on the weekend.
Yet one protein I feel often gets sadly overlooked, is good ol’ pork. In the summer I tend to grill whole pork loin and serve it with salad. However, the rest of the year I almost forget it exists. What a shame.
I’m trying to remedy the pork-less rut this spring, by cooking some of my favorite pork laden comfort foods.
Crock Pot Pork Loin with Vegetables is an old classic I’ve made for years, just not as often as I would like.
It’s extremely simple to make, with just one whole pork loin, a few veggies, and a simple pour-over sauce that turns into a rich savory-sweet gravy while cooking. What’s not to love?
To make Crock Pot Pork Loin with Vegetables, sear a large pork loin in a skillet to seal in the juices and create a crust.
Then load up a 6 quart slow cooker with chopped onions, baby new potatoes, and baby carrots… And the pork loin.
Whisk together minced garlic, dijon mustard, soy sauce, beef broth, and a surprise ingredient, Musselman’s Apple Butter for a thick zesty sauce with a touch of sweetness.
I love sneaking apple butter into unexpected places. It provided depth and richness, that turned an ordinary recipe into something special.
Cover the crock pot and let it simmer for several hours. You’ll know when it’s done, when the potatoes are fork-tender.
This Crock Pot Pork Loin with Vegetables recipe is a true crowd-pleaser. It’s a sure-bet with the most stark meat-and-potato eaters, and fills the kitchen with a marvelous aroma that wafts over you as you walk in the door after a long day.
Give it a try!
Musselman’s Apple Butter is now made without High Fructose Corn Syrup. Look for more sweet and savory apple-icious recipes here!
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