Balsamic Apple Pork Loin Roast

This pork loin roast is tender and flavorful, but honestly, the sweet-tart gravy is the star of the show. Luckily, you’ll have quite a bit, so don’t skimp on it.

Prep time 20 minutes
Serves 8

2 tart baking apples
1 large onion
1 3- to 4-pound (1.4 to 1.8 kg) pork loin
21/2 teaspoons (15 g) sea salt
3/4 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon dried rosemary
1/2 teaspoon freshly ground black pepper
2/3 cup (160 ml) balsamic vinegar
1/3 cup (80 ml) Simple Chicken Stock
4 cloves garlic

1 Chop apples into 1/4 inch (5 mm) slices, discarding the core. Set them aside. Trim ends off the onion, slice it in half, and cut it into 1/4 inch (5 mm) half-moons. Separate the onion layers and place them into a 6-quart (5.7 liter) slow cooker.
2 Place the pork loin on a cutting board or sturdy surface, fat-side up. Trim the excess fat according to your preferences. Using a sharp knife, cut slits into the top of the loin, an inch or two (3 or 5 cm) apart the entire length of the meat, widthwise, and about 2 inches (5 cm) deep. Insert an apple slice into each slit. Place the remaining apple slices into the slow cooker with the onions.
3 Combine the salt, thyme, pepper flakes, rosemary, and black pepper in a small bowl with your fingers. Rub mixture onto both sides of the loin.
4 Place the loin on top of the apples and onions in the slow cooker, fat-side up. Combine the vinegar and stock, and pour into the cooker around the sides. Pour a small amount over the loin, but not too much or you’ll rinse off the seasonings you just rubbed on. Drop the garlic cloves into the cooker.
5 Cover and cook on low for 6 to 7 hours (or high for 2 to 3 hours) until the meat is cooked through and tender.
6 Transfer the roast from the cooker to a serving platter and cover to keep warm.
7 For the gravy, pour the juices and cooked apples and onions into a blender or a food processor, and process until smooth.
8 Slice or shred the loin roast, and serve with a heavy drizzle of gravy.