Pork Loin and Apple Compote

I love when my crock pot makes dinner for me; however, I don’t know that most of the stuff I make in my crock pot are meals that I really love.  I feel like meats often have a weird textures and crock pot stuff often becomes one big soupy conglomeration. My apple tree is on right now and I’ve already made pie, crisp, apple sauce, dried bags of apples, and then I remembered this pork loin and apple compote recipe I had.  So, I decided this was another way to get rid of apples because I’m running out of ideas.  Best part about this recipe, it’s made in the crock pot!  And, this is one of the best crock pot recipes I have.  The meat holds form, and you could serve it without people even guessing your crock pot did all the work.  I think I clipped it from a Cooks Country magazine a while back.  This makes a ton.  I actually fed 3 different families when I cooked the whole recipe this week, so I often cut it in half.


Pork Ingredients:

  • 4 tsp kosher salt
  • 1 Tbsp minced fresh rosemary
  • 1 Tbsp minced fresh thyme
  • 2 tsp pepper
  • 1 (4-pound) boneless pork loin roast, trimmed

Apple Compote Ingredients:

  • 2 Tbsp unsalted butter
  • 2 onions, chopped fine
  • 2 Tbsp packed brown sugar
  • 1 tsp salt
  • 1 C apple juice
  • 3/4 tsp pepper
  • 5 pink lady, gala, or fuji apples peeled, cored, halved, and cut into 1/2 inch pieces
  • 1/2 C raisins
  • 1 (5 by 3-inch) disposable aluminum loaf pan


  1. FOR THE PORK:  Combine salt, rosemary, thyme, and pepper in bowl.  Pat pork dry with paper towels and season with salt mixture.  Wrap pork in 18- inch square of heavy-duty aluminum foil and refrigerate for at least 6 or up to 24 hours.
  2. FOR THE APPLE COMPOTE:  Melt 1 Tbsp butter in 12-inch skillet over medium-high heat.  Add onions, sugar, and salt and cook until onions are golden brown, about 8 minutes.  Add 1/2 C apple juice and pepper and simmer until syrupy 1-3 minutes.  Transfer to slow cooker.
  3. Melt remaining 1 Tbsp butter in now empty skillet over medium-high heat.  Add apples and cook, stirring occasionally, until beginning to brown, 3-5 minutes.  Stir in remaining 1/2 C apple juice and cook until liquid is nearly evaporated and apples are fork-tender, 3-5 minutes.  Stir in raisins.  Transfer to slow cooker.
  4. Nestle inverted disposable pan into apple mixture.  Place foil-wrapped pork on top of disposable pan, cover, and cook on low heat 4-5 hours.  Transfer pork to carving board, open top of foil, and let rest for 20 minutes.  Meanwhile, discard disposable pan, gently stir apple compote to recombine, and transfer to serving bowl.  Carve pork into 1/4 inch-thick slices. serve with compote.




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