4-Ingredient Crockpot Pork Loin with Apples

I’m obsessed with cooking and baking with apples in the fall, and this crockpot pork loin with apples is how I bring them to the dinner table. It takes about 10 minutes to put together, then the slow cooker does the work.

I love that the apples and onions cook right alongside the pork. They soften into a sweet and savory topping, with apple cider creating a flavorful cooking liquid to spoon over each serving. It’s the kind of easy fall dinner I can start early and feel very happy about when dinnertime rolls around.

Why This Recipe Works

• It practically makes itself. Four main ingredients go into the crockpot with about 10 minutes of prep.
• The apples become part of dinner. They soften with the onion into a sweet and savory topping for the pork.
• There’s no separate sauce to make. Spoon the apples, onions and cider cooking juices over each portion.

Recipe Ingredients

Pork loin: Use a 1½-pound pork loin, sometimes labeled pork loin roast. A little marbling adds flavor. Check the label carefully: pork tenderloin is a different cut and shouldn’t be substituted using the same cook time.

Apples: You’ll need 3 large apples, peeled, cored and chopped. I love using a mix of sweet and tart apples for a little variety in each bite. If you’re cutting them ahead of time, keep them in lemon water until you’re ready to cook; there’s no need for that extra step when they’re going straight into the crockpot.

Apple cider: This adds liquid and brings out the apple flavor. Apple juice works, too. Use drinking cider, not apple cider vinegar.

Onion: One sliced sweet onion is my favorite here, though yellow or white onion will also work.

Salt and pepper: Season the pork to taste before cooking.

How to Make Crockpot Pork Loin with Apples

5. Serve. Cut the pork into portions and spoon the softened apples, onions and cooking juices over the top.

Recipe Notes

• Check the pork with a thermometer. Slow cookers vary, so start checking at the early end of the cook time to avoid drying out the pork loin. The USDA recommends cooking pork roasts to 145°F, followed by a 3-minute rest before cutting.
• Want a little kick? Add a pinch of red pepper flakes with the salt and pepper. For a tangy variation, stir 1 tablespoon Dijon mustard into the apple cider before pouring it in.
• Serve with the cooking juices. Spoon the softened apples and onions over each portion of pork, along with some of the liquid from the crockpot.

What to Serve with Crockpot Pork Loin with Apples

The apples and onions are already part of dinner, so I usually add a vegetable and something that can catch the cooking juices. Any of these would round out the plate:

• Roasted broccoli for an easy savory side.
• Microwave sweet potatoes when you want to keep the rest of dinner simple.
• Chopped salad for something fresh alongside the warm apples and pork.
• Cornbread for soaking up the juices.

Best Apples for Cooking with Pork

My favorite combination for this recipe is Honeycrisp and Granny Smith. The Honeycrisp adds sweetness, while the Granny Smith brings a little tartness to balance the pork and onions. Fuji or Gala can stand in for the Honeycrisp if that’s what you have.

The apples will become soft and spoonable in the slow cooker, so choose them for their flavor rather than expecting them to stay crisp.

How to Store and Freeze Leftover Pork Loin

Store leftover pork loin with the apples, onions and some cooking juices to help keep it moist. Divide it among shallow airtight containers and refrigerate within 2 hours. It will keep in the fridge for 3–4 days.

To freeze, transfer the pork and some cooking juices to freezer-safe containers or bags. Freeze for up to 4 months for best quality, then thaw in the refrigerator before reheating. These time frames fall within FoodSafety.gov’s cold storage recommendations for cooked meat.

How to Reheat Pork Loin with Apples

Place the pork, apples and onions in a covered skillet with a splash of the reserved cooking juices or broth. Warm over low heat, turning the pork occasionally, until the leftovers reach 165°F. Gentle heat and a little liquid help keep the pork from drying out.

Can I Use Pork Shoulder Instead of Pork Loin?

I’d stick with pork loin for this recipe. It gives you portions to serve with the softened apples and onions. Pork shoulder is a different cut, often used for pulled pork. It needs a different approach if you want that fall-apart result.

More Apple Recipes to Try

If you’re as eager to cook with apples in the fall as I am, save a few for one of these:

• Slow Cooker Apple Cider
• Apple Pie Bread
• Apple Coffee Cake
• Apple Carrot Muffins

More Easy Pork Recipes

• Baked Pork Tenderloin for a quicker oven dinner.
• Slow Cooker Pulled Pork when you want pork for sandwiches.
• My Mom’s Pan-Fried Pork Chops for another family dinner option.

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