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This slow cooker pork loin is the definition of cozy comfort food! With sweet apples, a savory rub, and tangy braising liquid, this recipe delivers a pork loin that is tender, juicy, and bursting with flavor. It is a dinner that feels fancy, yet takes almost zero effort. Just set it, forget it, and get ready for rave reviews!
Looking for more crockpot pork recipes? Don't miss Crockpot Pork and Sauerkraut, Crockpot Carnitas, and Crockpot Pulled Pork.
Easy, Yet Impressive Pork Loin Roast
If you've been hunting for the perfect pork loin recipe, you've found it. With a savory spice rub, sweet apples, and a tangy apple cider-mustard braising liquid, this recipe transforms simple ingredients into a meal that tastes like you fussed for hours. Spoiler: you didn't.
No searing, no brining, no marinades. Just a lean pork loin, a handful of pantry staples, and your trusty slow cooker working it's magic while you tackle the rest of your day.
The result? Incredibly tender, juicy pork loin with perfectly balanced flavors. It reminds me of Pork Chops and Apples, but in this case, the crockpot does the heavy lifting and dinner never tasted so good!
Happy Cooking! xo Kristen
5-Star reader Review
I made this for this evening. It smelled incredible all afternoon and was a huge hit! Thank you for this simple and delicious recipe. It will go on regular rotation. -Jill ⭐⭐⭐⭐⭐
How to Make Slow Cooker Pork Loin
While this crockpot pork loin recipe is incredibly easy, I have a few tips along the way to help ensure perfect results with ease.
Step One: Prepare Pork Loin
Instead of just rubbing the pork with dried spices, I like to tuck apple slices into the pork roast as well. It sounds and looks fancy, but I promise it is super easy to do! This added step helps to infuse the pork with apple flavor and gives the roast more surface area to soak up that delicious braising liquid.
- Prepare Spice Blend. In a small bowl, combine the salt and pepper with dried spices.
- Stuff Pork Loin with Apples. Using a sharp knife, cut 6-8 slits along the top of the roast, about 1½ inches deep and spaced 3-4 inches apart. Tuck a few thin apple slices into each slit.
- Season Pork. Sprinkle the seasoning mixture evenly over the entire surface area of the pork roast.
Kristen's Tip
If you don't want to mess with stuffing the pork loin with apple slices, skip that step! Simply rub the pork loin with the spices and add the apple slices to the slow cooker. Dinnner will still be delicious.
Step Two: Slow Cook Pork Loin
After seasoning the pork loin, this recipe is completely hands-off!
- Layer Ingredients. Place the seasoned pork loin roast in the base of your crockpot. Top with sliced onion and any remaining apple slices.
- Add Braising Liquid. Mix the mustard and apple cider (or apple juice) together and then pour over the pork roast.
- Slow Cook Pork Roast. Cook on high for 4-6 hours or 8-10 hours on low.
Step Three: Serve
Dinner is done!
- Rest. Remove the pork roast from the slow cooker and let rest for 10 minutes before slicing.
- Serve with Cooking Liquid. Don't forget to spoon that rich, apple-cider-mustard liquid over the top! It doubles as the world's easiest gravy. Note that it is best to strain the liquid to remove apples and onions first.
A Couple Final Notes
- Type of Pork Roast. A pork loin is the best choice here, as it benefits from cooking low and slow and absorbs the flavors of the apples and braising liquid well. That said, I have provided modifications for using a pork tenderloin. Do not use a pork shoulder or pork butt.
- No Apple Cider? Swap it for hard cider, apple juice, or homemade chicken stock. Just don't reach for apple cider vinegar, it is much too harsh for this recipe.
- Instant Pot Instructions: Cut the pork loin into large 2-inch chunks and season with the dry spice rub. Add to the inner pot and top with apples, onions, and the apple cider mustard mixture. Pressure cook on high pressure for 40 minutes with a full natural pressure release.
Storage Instructions
- Refrigerate: Store pork in an airtight container along with any remaining cooking liquid. Refrigerate for up to 3 days.
- Freeze: Place pork and cooking liquid into a freezer-safe container, leaving a bit of room for the liquid to expand. Store in the freezer for up to 3 months.
- Reheat: Defrost overnight in the refrigerator if needed. Reheat in the slow cooker on low until warmed through, or heat in the microwave in 1-minute intervals until heated through.
Complete Your Meal
This pork roast loves a classic sidekick like creamy homemade mashed potatoes or mashed sweet potatoes to soak up the cooking liquid. That said, you can't go wrong with any of the following sides:
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Slow Cooker Pork Loin with Apples
Video
Ingredients
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground coriander
- ½ teaspoon dried thyme leaves
- ¼ cup Dijon mustard
- 12 ounces apple cider, or apple juice, chicken stock, or hard cider
- 3 pound pork loin roast
- 2 large sweet, firm apples, cored and sliced into ½-inch thick slices
- 1 large yellow or white onion, quartered
Instructions
- In a small bowl, combine 2 teaspoons kosher salt, ½ teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground coriander, and ½ teaspoon dried thyme leaves Set aside.
- Combine ¼ cup Dijon mustard and 12 ounces apple cider in a small glass measuring cup and set aside.
- Pat a pork loin roast dry with paper towels. Using a sharp knife, cut 6-8 slits along the top of the roast, about 1½ inches deep and spaced 3-4 inches apart. Tuck a a couple apple slices into each slit. Rub the prepared spice rub mixture evenly over the pork roast.
- Place the seasoned pork loin into the base of the slow cooker. Scatter the quartered onion and any remaining apple slices evenly around the pork. Then pour the apple cider mixture into the slow cooker.
- Cover and cook on low for 8-10 hours or high for 4-6 hours, or until the pork is fully cooked through and tender.
- To serve, remove the pork from the slow cooker and let rest on a cutting board or platter for 10 minutes. Strain the cooking liquid to remove the onions and apples. Cut or shred the pork loin and serve with the strained braising liquid.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2015 and updated in 2025.
I made this for this evening. It smelled incredible all afternoon and was a huge hit! Thank you for this simple and delicious recipe. It will go on regular rotation.
So glad this will become a regular at your house Jill! Thanks for sharing!
My daughter has several food allergies. This is a great make and freeze recipe for her. Thank you.
I am so happy I can help you make recipes suitable for your daughter!
Delicious. We browned the meat first, then sauteed onions in the pan, deglazed with apple cider and poured it over the roast in crockpot. Used two sliced apples, just placed them around meat- did not cut the slits. On high for 2 hours, then low until dinner time. Came out great: tender and flavorful. The aroma was distracting all day. Definitely a keeper.
So glad you enjoyed Heather and I love to hear you are planning on making again! This is a favorite at this house as well!
I don’t know what I did wrong, but this was the driest pork loin I ever made.
Did exactly per recipe, 3 pound loin roast, on low setting for 8 hours. Juice had a nice flavor, but texture was dry. My crock pot is an older model, perhaps the low setting is hotter than newer models? Seemed to be overcooked.
I’ll try to salvage by shredding and using as pork barbecue. From now on, though, it’s instant pot pork for me!
Hi Laurie. I have never had this recipe turn out dry, so I do wonder if it is your model. To cook this in your instant pot, I would cut the pork into 2-inch cubes and cook for 20 minutes on high pressure. I am sorry this was not a success for you!
Many times a pork recipe comes out dry because pork nowadays is bread very very lean. Back in the '60s and 70s it wasn't and pork was always juicy. It's the fact in me that gives it the juiciness. It could just be the cut of your pork. And of course as you stated, it could be the Crock-Pot. I really do love my instapot, but I do have to say for dishes like this where you want the meat and the apples to really meld, slow cooking is the way to go. I've done it both ways and you get more depth of taste with the slow cooking. Fast is great, but not always best LOL
Sorry, but this sentence is confusing to me: "Apple cider can be substituted for the cider with great results." Can you please clarify?
Apple juice can be substituted 😊 I will make that more clear.
Can i do this in the oven in a covered heavy pot on low around 225-250
Yes, that will work for the same about of time as well.
We use the slow cooker all the time during the summer months so the kitchen stays cool and we can still have a home cooked meal. I just added this to our to menu because it looks so good.
This is exactly what we do as well! And this is ALWAYS a family favorite.
Look at that fork-tender pork! Perfect for summer and not heating up the whole kitchen.
Exactly--this is pork roast is perfect year round.