This tender, juicy pork loin tastes like fall. Whether you’re hosting an autumn dinner party or you need an extra main course to supplement the turkey at Thanksgiving, your guests will rave over the fork-tender pork and the sweet and savory sauce, with notes of apple cider, Dijon mustard, white wine and thyme. Served with a big green salad, this easy, elegant meal shines at both special occasions and cozy family dinners!
YIELD: 6 TO 8 SERVINGS
3 lb (1.4 kg) pork loin, trimmed
1 ½ tbsp (18 g) House Seasoning
2 tbsp (30 ml) vegetable oil
¾ cup (180 ml) low-sodium chicken broth
¾ cup (180 ml) unsweetened apple cider (or juice)
¼ cup (60 ml) dry white wine (such as Chardonnay or Pinot Grigio)
1 tbsp (15 ml) medium-dry or dry sherry, optional
1 tbsp (15 g) Dijon mustard
2 tsp (2 g) minced fresh thyme
1 tsp (2 g) minced fresh rosemary
3 tbsp (42 g) butter
3 tbsp (24 g) all-purpose flour
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1 tsp (5 ml) honey, optional
Pat the pork loin dry with paper towels and generously season all sides with the House Seasoning, rubbing it into the meat. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. When the oil is shimmering, add the pork loin and cook for 3 to 4 minutes per side, until each side is evenly browned. Transfer the pork loin to the slow cooker, fat-side up.
In a large measuring cup, combine the chicken broth, apple cider or apple juice, white wine, sherry (if using), Dijon mustard, thyme and rosemary. Return the pot to the stove and melt the butter over medium-low heat. Once the butter is melted, add the flour and garlic and whisk continuously for 1 minute. Gradually whisk in the chicken broth mixture, increase the heat to medium-high, and bring the mixture to a simmer, whisking continuously for several minutes, until the sauce is smooth and thick. Remove the pot from the heat, adjust the seasoning to taste with salt and pepper and stir in the honey (if using) for a slightly sweeter sauce.
Allow the sauce to cool for a few minutes and then pour it over the pork loin in the slow cooker. Cover the slow cooker and cook on low for 2 to 4 hours, until the center of the pork loin reaches 145°F (63°C) on an instant-read thermometer. Transfer the pork loin to a cutting board, tent it with aluminum foil and allow it to rest for 15 minutes before slicing and serving with the sauce.