If I could eat this weather with a giant spoon, I would. It makes me happy. It's been saving me, through a really tiring and busy time. I keep saying to Dan, "Please tell me we're going to survive this stretch!" Thankfully he parrots me with a genuine tone.
We made this pork loin a few weeks ago and the two of us literally ate almost the entire batch in one sitting. The meat was tender and infused with an apply-oniony flavor. We are hoping to get to an apple orchard tomorrow and if we do, this will be on the menu again very soon.
By the way, do you know the trick for keeping apples from turning brown while you peel, core and slice? Squeeze the juice from half of a lemon into a large bowl filled with cold water. Toss the lemon in for good measure. Once an apple is peeled and cored, fully immerse it in the lemony water. And that's it! The acid from the lemon keeps the apples nice and fresh.
There is not an easier, yummier meal than this one. And it is the perfect time of year for recipes that involve apples and crockpots.
Place a 1.5-pound pork loin (use up to a 3-lb loin) in a crockpot along with apples, onion and apple cider. Salt and pepper never hurt.
Cook on high for 4 to 5 hours or low for 7 to 8 hours. Cut the pork and place on serving plates. Pour the apple-onion mixture over the top of each serving.