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Apple-Cinnamon Pork Loin

I love making this slow cooker pork roast with apples for chilly fall dinners with my family. The apple pork loin tastes even better served with homemade mashed potatoes. —Rachel Schultz, Lansing, Michigan
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    6 servings


  • 1 boneless pork loin roast (2 to 3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 3 medium apples, peeled and sliced, divided
  • 1/4 cup honey
  • 1 small red onion, halved and sliced
  • 1 tablespoon ground cinnamon
  • Minced fresh parsley, optional


  • Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides; cool slightly. With a paring knife, cut about sixteen 3-in.-deep slits in sides of roast; insert one apple slice into each slit.
  • Place half of the remaining apples in a 4-qt. slow cooker. Place roast over apples. Drizzle with honey; top with onion and remaining apples. Sprinkle with cinnamon.
  • Cover and cook on low for 6-8 hours or until meat is tender. Remove pork and apple mixture; keep warm.
  • Transfer cooking juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with pork and apple mixture. Sprinkle with parsley if desired.
Nutrition Facts
1 serving: 290 calories, 10g fat (3g saturated fat), 75mg cholesterol, 241mg sodium, 22g carbohydrate (19g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit, 1/2 fat.

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  • hutdeb
    Feb 21, 2021

    Delicious and Moist. Followed suggestions, and since I am diabetic, added 1 cup no sugar apple juice and 1 cup unsalted chicken stock. Made rub with: Basil, Rosemary, and Thyme — lightly sprayed olive oil over rub and left roast sit for 15 minutes before searing on four sides. Made base of apples and red onions, added stock/apple juice mixture, and put roast on top of apple/red onion base. Smeared top with 1/4 cup honey as directed, added apple and red onion slices, and sprinkled with cinnamon. Approximately 10 years ago, purchased Hamilton Beach slow cooker that lets me choose quart sizes: 2, 4 or 6 — then low or high temperature, and hours for cooking. My slow cooker depending on quart size chosen, adjusts temperature. Maybe those cooks who stated meat dry used 6 quart slow cooker which might of cooked meat at higher temperature. Next time, maybe they should reduce by 1 hour so meat will not be so dry. I will definitely make again — better for me as diabetic and flavorful without high cost of buying pork tenderloin. Enjoy!

  • Raven
    Sep 10, 2020

    Don’t be afraid of the onions. They marry their flavor so well with everything. I browned mine with a little Amish butter and minced garlic along with olive oil. I seasoned the meat as I normally do before browning. Put the roasted garlic and some of the oil on top of the loin before slow cooking. Even as leftovers it was juicy and apple-y delicious.

  • slperry114
    Sep 15, 2019

    I too made this recipe but omitted the onions. In addition, I a pinch of brown sugar and addition seasoning to the dripping to create the sauce. I've found the smaller the roast, the shorter amount of time needed. I cooked a 2 lb. in about 5 hours and used a meat thermometer to check center temperature of the meat. At 165 degrees or above, it's done and your not likely to over cook it.

  • Laura2009
    Feb 15, 2018

    I've made this several times and it comes out great every time. I've also shared with my in-laws and they raved about it. I omit the onions, which I think would kill the cinnamon and apple flavors, and I add about 2 cups of apple cider or apple juice. My mother made roast pork for years with cinnamon rubbed on it and my brother and I, to this day, won't eat it any other way.

  • ms11145
    Jan 17, 2017

    Since I don't eat pork, the following review is from family. First thing husband said "where's the bbq sauce". It was moist, but not very tasty. They thought apples and onions were too strange to be used together. Glad I didn't add the cinnamon. While this would appeal to many, not us. Will pour bbq sauce over leftovers.

  • Evell
    Jan 12, 2017

    Awesome flavor. Easy to prepare. I would definitely try this again.

  • pip31453
    Dec 28, 2016

    I gave this four stars because upon reading the recipe I felt it would be somewhat bland without a few herbs added. I put in a tablespoon of rosemary and a tablespoon of thyme. The roast came out very moist and the juices boiled down to a tasty sauce to put on the meat and potatoes. I had to add carrots because my husband thinks roasts must have them. They actually went quite well with the sauce. It was a delicious meal for a winter day.

  • xlsalbums
    Oct 2, 2016

    My family didn't like this. They didn't like the combination of apples and onions and I guess 7 hours in the crock dried it out. I didn't think it was too bad but I won't make it again.

  • jaxhaines
    Apr 28, 2016

    I made changes but used this as my inspiration. I used a pork shoulder roast instead. And yellow onion (its all i had) . I did not use parsley. And only sprinkled the cinnamon on top. The roast came out super moist and yummy. I served it on a bed of mashed sweet potatoes, with the cooked Apple's and oinions. And instead of the recommended sauce.. I took some spicy hot bbq sauce added some water and brown sugar and cooked it up until it was a little sticky.. poured that on top! Oh yeah!..

  • RLiberty
    Feb 9, 2016

    This was a fantastic pork recipe, and it came out great in the crock pot, not dry at all and great flavors - we served it with baked beans - great combination. Another bonus, it was low calorie!