Slow Cooker Pork Loin Recipe with a Cider, Mustard and Honey Gravy

Carved slow cooker pork loin, with a gravy, and roast potatoes.

Slow Cooker Pork Loin Recipe with a Cider, Mustard and Honey Gravy

Slow cooker pork loin with a delicious cider, English mustard and honey gravy that's loaded with onions makes for a perfectly simple centre piece for a Sunday lunch.

Course Main Course

Cuisine British

Keyword crockpot pork loin, pork in cider slow cooker, slow cooker pork loin, slow-cooked pork in cider

Prep Time 10

Cook Time 4 40

Total Time 4 50

Servings Servings

Calories 678kcal

Author Brian Jones

Ingredients

800 g Pork Loin with Skin Removed. 2lb
1 tablespoon Cooking Oil
½ teaspoon Salt
¼ teaspoon Black Pepper
2 Medium Onions 300g
6 Garlic Cloves
500 ml Dry Cider 2 Cups
2 Sprigs Thyme
1 Bay Leaf
100 g Bramley Apple Sauce ¼-⅓ Cup
250 ml Chicken Stock 1 Cup
3 tablespoon Runny Honey 60g
1½ tablespoon English Mustard
35 g Butter 2 tablespoon + 1 teaspoon

Instructions

Peel and roughly chop the onions.
Bash the garlic cloves with the side of a knife and peel off the papery skin outside.
Heat a 30cm or 12" frying pan over a very high heat, and when it is hot, add the cooking oil, then sear the pork loin on all sides.
Remove the pork and set it aside, then add the remaining oil to the pan and toss in the onions and cook them for 5-7 minutes, stirring regularly, until they begin to colour.
Toss in the garlic cloves, then pour in the cider and reduce it by half, then transfer this to the base of a 3.5-4 litre (quart) slow cooker.
Add the thyme, bay leaf and apple sauce to the slow cooker along with the chicken stock, give it a stir and place the seared pork loin on top of the sauce.
Mix together the runny honey and mustard and drizzle it over the pork, making sure you get it to drip down the sides and into the sauce.
Turn your slow cooker to low and leave it for 3-4 hours.
Remove the pork from the slow cooker, tent it with foil and allow it to rest for 10-15 minutes.
Transfer the cooking liquid to a blender, removing the bay leaf and thyme sprigs, and blend until smooth. Transfer this to a pan and then reduce it by a third over a very high heat, just before serving whisk through the butter to add a sheen and thicken the gravy a little.

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