Cherry Apple Pork Loin: Slow Cooker

By contributing writer Beth

Smothered in fresh cherries and apples and dusted with cinnamon, your whole family will adore this Slow Cooker Cherry Apple Pork Loin.

Smothered in fresh cherries and apples and dusted with cinnamon, your whole family will adore this Slow Cooker Cherry Apple Pork Loin.

There’s something comforting about a juicy, tender pork loin. It’s full of mouthwatering protein and delicious flavor. Pair that with seasonal fruits and you’ve got a winning flavor combination. Impress your guests with this Cherry Apple Pork Loin for your next special occasion or family dinner.

When my husband was growing up, his mother always paired pork chops with applesauce. Even though my family was the meat and potatoes type, we didn’t mix in fruits with our main dishes. But I’ve learned to be adventurous and try new flavor combinations with old favorites. This recipe is a delightful homage to that classic pork and apple taste combination.

The tart apples and cherries help keep the meat juicy and tender while also adding flavor and sweetness to the savory pork loin. The balsamic vinegar seasons the meat and adds a depth of flavor that you don’t want to leave out. And the cinnamon aroma will make your mouth water!

I like to pair this with a green salad, homemade bread, steamed veggies, or garlic mashed potatoes. Whatever way you serve this Cherry Apple Pork Loin, just be sure you keep the recipe. It’s a showstopper!

Smothered in fresh cherries and apples and dusted with cinnamon, your whole family will adore this Slow Cooker Cherry Apple Pork Loin.

Cherry Apple Pork Loin

Yield 6

Ingredients

  • 2 pounds pork loin
  • 1 cup cherries, stems and pits removed
  • 1/2 Granny Smith apple, cored and chopped
  • 2 teaspoons ground cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup balsamic vinegar

Instructions

  1. Place the pork loin in a large slow cooker,
  2. Top with cherries and apples.
  3. Sprinkle the cinnamon and brown sugar over the top of the fruit.
  4. Pour the balsamic vinegar over the entire dish.
  5. Cover and cook on high for 4 hours or low for 6 hours.

Courses Main Dish

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