Name: Slow Cooker Applesauce Pork Roast
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 10
Cuisine: Pork
Ingredients: 1 boneless pork loin roast (about 3 pounds); 1/2 teaspoon Kosher salt; 1/4 teaspoon cracked black pepper; 4 large carrots, peeled sliced diagonally; 4 potatoes, peeled and cut in to large chunks; 3 leeks, washed cut into 1 1/2 inch pieces; 2 tablespoons rosemary infused olive oil; 1 cup applesauce (I used my home made applesauce recipe but bottled will work too.); 3 tablespoons dijon mustard; 1 teaspoon ground ginger; 1 tablespoon honey; 3 sprigs of fresh rosemary

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This slow cooker pork roast with applesauce and vegetables is a very easy recipe that tastes just amazing.

The pork has a sweet rosemary mustard sauce that compliments the applesauce beautifully for a wonderful fall meal.

Ahh…the wonders of crock pot recipes. No other kitchen appliance can make a dinner with hardly any preparation at all taste like you spent hours preparing and tending it.

I use my crock pot all the time, but never quite as much as in the winter months, when I prepare more casseroles and roasts.

This recipe for applesauce pork roast is so tasty and delicious and takes no time to prepare.

How to make this slow cooker pork roast

There are not many ingredients for this recipe. You can use whatever vegetables you would like – I used potatoes, leeks and carrots today.

Be sure to brown your roast first. Doing this adds so much more presentation to the finished meal, since slow cookers don’t brown meat.

I used a rosemary infused olive oil.

Once you have the pork roast browned, it is just a matter of laying in the vegetables, putting the pork on top and then spreading it with the delectable applesauce topping and sprigs of fresh rosemary.

Here it is, ready to make my house smell delicious today while it cooks.

At dinner time, just place the veggies on a plate, add a few slices of the pork and top it with some of the applesauce topping that remains in the slow cooker.

Mm, mmmm – delicious and so easy!

I love that the whole meal comes together in the one appliance and no baby sitting, stirring or tending it is needed.

What could be better than walking away from the crock pot and coming back to dinner that is done?

Normally, I add liquid to crock pot recipes but for this one, I just used the applesauce on the pork. To my delight, the vegetables browned during cook and had a perfect texture to them.

The vegetables absorbed just a hint of the apple flavoring and were a perfect compliment to the meat.

Who would have thought it was possible to brown potatoes in a crock pot?

This slow cooker pork roast is just delicious. The applesauce is sweet and the rosemary adds a nice fresh herb touch.

It’s hearty, and satisfying and perfect for cool autumn nights.

Instead of cooking at dinner time, I spent my time enjoying a glass of wine and a logic puzzle. Now that is how I like to start dinner!

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Yield: 10 servings of apple sauce pork roast

Slow Cooker Applesauce Pork Roast

This slow cooker pork roast is very easy and tastes amazing. The rosemary mustard sauce compliments the applesauce beautifully for a wonderful fall meal

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

1 boneless pork loin roast (about 3 pounds)
1/2 teaspoon Kosher salt
1/4 teaspoon cracked black pepper
4 large carrots, peeled sliced diagonally
4 potatoes, peeled and cut in to large chunks
3 leeks, washed cut into 1 1/2 inch pieces
2 tablespoons rosemary infused olive oil
1 cup applesauce (I used my home made applesauce recipe but bottled will work too.)
3 tablespoons dijon mustard
1 teaspoon ground ginger
1 tablespoon honey
3 sprigs of fresh rosemary

Instructions

Spray the bottom of a slow cooker with Pam spray.
Cut the vegetables and place them in the slow cooker.
Season the pork with salt and pepper. Heat the olive oil in a non stick skillet and brown the roast on all sides.
Place the roast in the slow cooker on top of the vegetables.
Combine the applesauce, mustard, ginger, and honey and spread over roast.
Top with the sprigs of fresh rosemary.
Heat on a low setting for 6-7 hours.
Remove and let stand for 10 minutes before slicing.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 212Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 220mgCarbohydrates: 37gFiber: 4gSugar: 8gProtein: 9g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.