I’m in the midst of a full-time teaching workshop, so I don’t have a ton of time for cooking. Thankfully, I have three slowcookers to help me out. Usually not all at the same time, but on big holidays like Thanksgiving and Super Bowl Sunday they all come out of the pantry to cook some yummy, yummy foods. Since the hubs and I are both working, it’s great to be able to toss some meat and veggies into the crock and come back eight hours later to an awesome smelling apartment and a finished meal!
Disclaimer: Please note that some of the links contained in this post are affiliate links. If you make a purchase through one of the links, you will pay the same prices as always, but You Should Craft will receive a small commission that helps to keep the site up and running.
This week we looked in our freezer and the hubs selected pork loin. After thawing it in the fridge, I dumped it into the crock pot with some Yukon gold potatoes, sweet vidalia onions, carrots, and apples. For good measure, I also threw in a sprig of rosemary from my balcony garden. We got home from work and everything was ready for us!
3 pound pork loin
1 pound of Yukon gold potatoes, quartered
4 carrots, cut into 2 inch pieces
2 medium Vidalia onions, cut into chunks
2 apples, cut into eighths
4 cloves of garlic, minced
1 sprig of fresh rosemary
salt, to taste
generous grinding of black pepper
Prepare your apples and vegetables. I quartered the Yukon gold potatoes, cut the onions and carrots into chunks, and sliced the apples into eight pieces.
Put the pork loin into the center of a six quart slowcooker. Mine is a programmable model from Crock-Pot and I absolutely love it! Place the apples and vegetables around the pork.
If you cook the apples for the full cooking time, they’ll be super smooshy, which I like because I can kind of smear them on the pork slices. If you don’t, leave them out to start and then put the apples in at about the halfway point.
Sprinkle a little salt and a lot of pepper over everything. Put in the minced garlic too (I like to use the garlic press we got as a wedding present). Place a spring of rosemary on the top. It will add a really light flavor as everything steams together. Put the lid on and cook for 4-5 hours on high or 8-9 hours on low.
That’s it! The pork loin will be so tender that you won’t even need a knife, and the vegetables will be perfect. Come back after work and enjoy not having to slave over a hot stove or fork over money for take-out!
If you’ve never tried a crock pot before, you’ll be addicted! Who knows, soon you might have three like me!
- 3 pound pork loin
- 1 pound of Yukon gold potatoes, quartered
- 4 carrots, cut into 2 inch pieces
- 2 medium Vidalia onions, cut into chunks
- 2 apples, cut into eighths
- 4 cloves of garlic, minced
- 1 sprig of fresh rosemary
- salt, to taste
- generous grinding of black pepper
- Place the pork loin into a six quart crock pot and put the vegetables around it.
- Sprinkle with salt, pepper, and minced garlic. Place a spring of rosemary on top.
- Cook on high for 4-5 hours or low for 8-9 hours.
- Serve and enjoy!