Introuducing the WS Recipe of the DAy App - Download Now >
Return to Previous Page

Pork Loin with Apples & Sage

To save time in the kitchen, ask the butcher to tie the roast for you, or purchase it already tied. The compact shape ensures even cooking and neat slices.

Prep Time: 9 minutes
Cook Time: 195 minutes
Servings: 8


  • 1 boneless pork loin, 2 1/2 to 3 lb., trimmed of excess fat, rolled and tied
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. canola oil
  • 2 tsp. dried sage
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup apple cider or unsweetened apple juice
  • 1 small cinnamon stick
  • 6 Granny Smith apples, halved, cored and cut into wedges
  • 2 Tbs. cornstarch


Brown the pork
Season the pork loin on all sides with salt and pepper. In a large fry pan over medium-high heat, warm the oil. Add the pork and brown well on all sides, about 10 minutes total. Transfer to a slow cooker. Sprinkle the sage over the roast.

Make the sauce
Return the fry pan to medium-high heat. Add the onion and garlic and sauté until softened, 2 to 3 minutes. Add the broth and 1/2 cup of the cider, bring to a boil and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Pour over the pork. Add the cinnamon stick, cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours according to the manufacturer’s instructions. Arrange the apple slices around the meat, cover and cook until the apples are tender, about 1 hour more.

Finish the sauce
Transfer the pork to a cutting board and remove the strings. Transfer the apple slices to a bowl. Cover the pork and the apples with aluminum foil.

Put the slow cooker on the high-heat setting. In a small bowl, stir the cornstarch into the remaining 1/2 cup cider until dissolved. Slowly pour the cider-cornstarch mixture into the cooking liquid in the slow cooker while stirring constantly. Continue stirring until it thickens to a creamy consistency, 3 to 5 minutes. Season with salt and pepper. Slice the pork across the grain and serve with the apples. Spoon the gravy on top. Serves 6 to 8.

Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).