Apple picking season in New England is in full swing, and, if you're like us, you've probably already gone apple picking at least once. Next comes the big question: what do you do with all of those apples? You can only make so many apple pies, crisps, and ciders before you're the size of a house. Sure, you can eat them plain, but again, if you're like us, you have a lot of apples.
I came up with this savory recipe (yes, it's savory despite all the maple syrup in it) and just figured I'd give it a shot and see how it went. This is now one of my favorite things that I've ever made, and I'll be making it again without a doubt. It's perfect for the fall with all of its autumn spices and makes your house smell warm and inviting.
As with many good meat recipes, just be forewarned, it takes a really, really long time (up to 18 hours). But, since it's a slow cooker recipe, most of that time is just idle time anyway, so no big deal! You just make the brine, then soak the meat. Sweat off the onions, mix them with the apples, sear the pork, and let it cook.
When you're choosing your apples, I'd go with something more on the tart side. I went with honey crisps because they're my favorite, but something like a pink lady or granny smith apple would also be appropriate.
When I made this, we had it with mashed sweet potatoes and sautéed kale. It would also go well with mashed or roasted potatoes, rice, and/or spinach quiche! If you want to make this a little fancier, you can also top the pork loin with crispy pancetta. Enjoy!
Slow-cooked Pork Loin with Apple-Onion Topping
Makes: 4-6 servings
Prep time: 15 minutes
Brine time: 8-10 hours
Cook time: 6-7 hours
For the brine
1 quart water
¼ cup salt
½ cup maple syrup
2 whole star anise
1 stick cinnamon
2-3 pound pork loin
For the pork
1 sweet onion, roughly chopped
6 Tbsp butter
2 apples, peeled and sliced
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ cup maple syrup
Freshly ground salt and pepper
Smoked paprika
1. Stab the pork loin every inch or so with a fork. Combine all of the brine ingredients, place the brine and pork loin in a gallon-sized zipper bag, and refrigerate overnight (about 10 hours).
2. About 7-8 hours before dinner, sauté the onions in 2 Tbsp of butter until onions are semi-translucent and soft. Transfer to slow cooker, along with the apples, ground cinnamon, ground cloves, and syrup. Stir to combine.
3. Remove the pork from the brine, pat dry, and season with salt, pepper, and smoked paprika. Melt 2 Tbsp of butter in frying pan and brown pork loin on all sides (about 2-3 minutes per side).
4. Remove the star anise and cinnamon stick from the brine and place in slow cooker. Place pork loin in slow cooker, then top with remaining 2 Tbsp of butter. Cook on low for about 6 hours, flipping after 3 hours.
5. After 6 hours, remove the loin from the slow cooker, place on broiler pan, tent with aluminum foil, and place in a warm oven (at around 170℉ to keep it warm).
6. Meanwhile, remove the cinnamon stick and star anise from the apple mixture, then transfer the mixture to a medium saucepan and reduce over medium-high heat until reduced to half of the volume (about 10-15 minutes).
7. Slice the pork loin into ½-inch slices and top with the reduced apple mixture.