Slow Cooker Apple Cinnamon Pork Loin served with cranberry sauce and sweet potatoes. This slow cooker pork is the BEST easy dinner.
*I originally posted this recipe in 2013, but I’ve since updated it to make it even better! Instead of slicing into the meat to add the apples and cinnamon, I leave the porkloin whole (it’s more tender and juicy this way) and add the sliced onions and apples all around it.
This meal is a trifecta of fall comfort food and it’s absolutely amazing! Possibly my favorite fall meal, ever. The apple cinnamon pork loin takes about 5 minutes to prepare in the slow cooker.
Finally, I serve it over pureed sweet potatoes, and top it with fresh cranberry sauce. It’s AMAZING! All of my favorite flavors combined in an easy and delicious dinner.
Slow Cooker Apple Cinnamon Pork Loin
For the Apple Cinnamon Pork Loin:
- 3 pounds pork loin
- 1 large apple , sliced
- 3 Tablespoons honey
- 2 Tablespoons ground cinnamon
- 1 medium onion , sliced
For the Sweet Potato Puree:
- 4 sweet potatoes
- salt and freshly ground black pepper to taste
- 5 Tablespoons butter
- 1/4 cup milk
For the Cranberry Sauce:
- 12 ounce package fresh cranberries
- 3/4 cup water
- 1/4 cup orange juice
- 1 cup granulated sugar
- Grease the bottom of your slow-cooker with cooking spray. Place the pork loin in the slow cooker and add the apples and onion around it.
- Drizzle honey and sprinkle cinnamon on top of the pork loin.
- Cook on low for 3 to 4 hours or until pork is tender.
- About 20 minutes before the pork is done, make the sweet potato puree and the cranberry sauce.
- Peel and cut sweet potatoes into 2 inch chunks.
- Place potatoes in a large saucepan filled with water and bring water to a boil. Cook until tender, about 10-15 minutes.
- Drain. Mash potatoes and add butter, milk, and a little salt and pepper. Use electric mixers to blend until smooth. Season with additional salt and pepper, if necessary.
For the Cranberry Sauce:
- In a saucepan bring water, juice, and sugar to a boil, stirring to dissolve the sugar.
- Add cranberries and return to boil.
- Reduce heat, simmer for 10-12 minutes or until cranberries burst, stirring occasionally.
- Remove from heat and cool at room temperature. (Sauce will thicken as it cools).
- Refrigerate until ready to use.
- Place a large spoonful of sweet potato puree on each plate.
- Place a few pieces of cooked pork, apples and onions on top. Serve with Cranberry sauce on top, or on the side.
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