Slow Cooker Pork Loin with Apples and Sweet Potatoes
A one-pot slow cooker meal featuring tender boneless pork loin layered with sweet potatoes, apples, and onions in apple juice. The pork braises low and slow for 7-9 hours, absorbing subtle sage and mustard notes while the fruit and vegetables soften into a natural sauce. Serve for weeknight dinners or casual entertaining when you want hands-off cooking. This version uses fresh sage leaves and optional Dijon mustard to add complexity without extra ingredients.
Ingredients
- ½ cup apple juice
- 1 ½ lbs sweet potatoes, peeled and sliced 1 inch thick
- 3 medium onions, sliced and separated into rings
- 4 medium apples, peeled and sliced
- 2 lbs boneless center cut pork loin roast, trimmed of fat
- 1 tsp Dijon mustard(optional)
- ¼ tsp black pepper
- 4 fresh sage leaves
- ⅛ tsp dried sage
- ¼ cup cold water(optional)
- 1 tsp brown sugar(optional)
- black pepper
- 2 tbsp cornstarch(optional)
Instructions
- 1
Pour apple juice into crock pot.
- 2
Layer sweet potatoes, onions, and apples in crock pot.
- 3
Brown pork on all sides in nonstick skillet.
- 4
Place pork on top of vegetables and fruit in crock pot.
- 5
Brush mustard over roast if using, sprinkle with pepper and sage.
- 6
Cover and cook on low until roast reaches doneness, about 7-9 hours.
- 7
Transfer roast to platter and keep warm.
- 8
Using slotted spoon, transfer apple and sweet potato mixture to bowl and keep warm.
- 9
For optional sauce, combine water, brown sugar, and cornstarch in measuring cup.
- 10
Stir cornstarch mixture into crock pot juices and cook on high, stirring often, until thickened, about 1-2 minutes.
- 11
Serve sauce over roast and vegetables.
Tips
Brown the pork thoroughly before adding to crock pot to develop flavor and create a flavorful fond that infuses the sauce.
If you prefer no sauce, skip the cornstarch step and serve the natural braising liquid spooned over the roast and vegetables.
Add fresh sage in the last 30 minutes if you prefer stronger herb flavor, as long cooking can mute it.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat gently on stovetop over medium-low heat with splash of broth to prevent drying.
Assemble crock pot insert the night before: layer vegetables and fruit, cover, and refrigerate. Brown pork in the morning, add to pot, and proceed. Do not cook fully unattended overnight.
Serve directly from crock pot on warm plates, or plate roast slices with vegetables and drizzle with sauce.
Common Mistakes
Skip browning the pork to avoid pale exterior and reduced Maillard flavor in the braising liquid.
Add cornstarch directly to hot liquid to avoid lumps; mix with cold water first.
Overcook the roast by using high setting; low heat ensures tender, moist meat.
Substitutions
Vegan Options
General Alternatives
increases cook time by 1-2 hours for more tender shred
FAQ
Can I use a bone-in pork roast instead?
Yes, but increase cook time to 8-10 hours and ensure the roast fits in your crock pot. Bones add flavor to the braising liquid. Internal temp should reach 145F for pork.
What if I don't have fresh sage?
Use 1/4 teaspoon dried sage total (omit the fresh leaves). Dried sage is more concentrated, so use less. Thyme or rosemary work as substitutes if preferred.
How long can I keep leftovers and can I freeze them?
Store refrigerated up to 3 days in an airtight container. Freeze up to 2 months; thaw in refrigerator overnight and reheat gently on the stovetop. Sauce may thicken when frozen; thin with broth when reheating.