Careme

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Slow Cooker Apple–Onion Pork Loin with Roasted Carrots + Mashed White Sweet Potatoes

Hands-off comfort with big payoff: pork loin turns fork-tender in the slow cooker with apples and onions, then you finish quick roasted carrots and mashed sweet potatoes for a classic Pacific Northwest winter plate—savory, a little sweet, and deeply cozy.

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Ingredients

  • Kroger® Fresh Natural Pork Loin Boneless, 1 lb 1 lb $2.99 sale (reg $6.29)
  • Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, sliced $4.99
  • Organic Jumbo Yellow Onions 1 medium onion, sliced $2.19/lb
  • Organic White Sweet Potatoes 12 oz, peeled and cut into chunks $2.79/lb
  • Fresh Carrots, Organic Carrots Bunch 10–12 oz carrots, cut into 2-inch pieces $2.99 (1 ct bunch)
  • Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, smashed $2.79
  • Pantry: chicken broth or water 1/2 cup
  • Pantry: Dijon mustard 1 tbsp
  • Pantry: apple cider vinegar 1 tbsp
  • Pantry: olive oil 1 tbsp
  • Pantry: dried thyme (or rosemary) 1 tsp
  • Pantry: salt + black pepper to taste
  • Pantry: butter or milk (optional for mash) 1 tbsp butter and/or splash of milk

Instructions

  1. Slow cooker setup (10 minutes): slice 1 medium onion and 1 Fuji apple. Smash 2 garlic cloves. Place onion, apple, and garlic in the slow cooker.
  2. Season pork: pat dry 1 lb boneless pork loin. Season all over with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme/rosemary.
  3. Optional quick sear for extra flavor (stove, 5 minutes): heat 1 tbsp olive oil in a skillet over medium-high. Brown the pork loin 1–2 minutes per side. (You can skip if rushed.)
  4. Build the braise: place pork on top of onions/apples. Whisk 1/2 cup broth (or water) + 1 tbsp Dijon + 1 tbsp apple cider vinegar, then pour around the pork (not directly over top if you want the seasoning to stay put).
  5. Cook: cover and cook on LOW 4–5 hours (best texture) or HIGH 2–3 hours, until pork is 145–155°F and very tender. Rest pork 10 minutes before slicing.
  6. Roast carrots (oven method, ~20 minutes): when pork has about 30 minutes left, heat oven to 425°F. Toss 10–12 oz carrots with a drizzle of olive oil, 1/4 tsp salt, and pepper. Roast 18–22 minutes until browned and tender.
  7. Mash sweet potatoes (stove method, ~15 minutes): while carrots roast, boil 12 oz peeled sweet potatoes in salted water until very tender, 10–12 minutes. Drain well, then mash with 1 tbsp butter and/or a splash of milk plus salt and pepper to taste.
  8. Serve: slice pork. Spoon some slow-cooker onions/apples and juices over the pork. Plate with mashed sweet potatoes and roasted carrots.

Health notes: ~650–850 kcal per serving (depends on mash butter). Good protein; lots of vitamin A from sweet potato and fiber from carrots/apples. Keep added sugar minimal and use olive oil over butter for lighter.

Drink pairing: Pork + apples loves bright, lightly oaked whites or elegant reds: Chardonnay (cool-climate), Pinot Noir, or dry rosé. Local pick: Columbia Valley Chardonnay (Chateau Ste. Michelle) or a WA Pinot Noir (if you can find one from the Columbia Gorge/WA side).

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You asked

What is better an oregon willamette pinot or russian river pinot

Careme

For this dish, Willamette Valley Pinot Noir is usually the better match. Willamette Pinot tends to be more tart/bright and less oaky, which plays really nicely with the apples, onions, and the tang from Dijon + cider vinegar, and it cuts through the sweet potato richness. Russian River Pinot is still good, but it’s often riper, plusher, and more oak-influenced—better if you want a richer, softer pairing. Rule of thumb: - Want brighter, more “food-friendly” balance: Willamette. - Want richer, fruit-forward comfort: Russian River.

You asked

What a about a russian river pinot for a pairing?

Careme

Yes—Russian River Pinot Noir is a solid pairing for that pork + apple/onion dish. Why it works: Pinot’s red-fruit (cherry/raspberry) echoes the apple sweetness, and its acidity cuts the pork’s richness. One caveat: Russian River Pinots can be riper/oakier than cooler-climate styles, so: - If yours is on the richer side, go a little lighter on butter in the mash and consider adding an extra splash of cider vinegar or lemon at the end to brighten the dish.

You asked

What about cosmic crisp?

Careme

Yes—Cosmic Crisp works really well here. It’s crisp, sweet-tart, and holds its shape better than softer apples, so it won’t turn completely mushy in the slow cooker. Use it exactly the same way as Fuji: - 1 medium Cosmic Crisp, sliced (leave peel on if you like) - Slice a bit thicker (about 1/4–1/2 inch) to keep texture after slow cooking.

You asked

Does it have to be fuji apples?

Careme

No—Fuji isn’t required. It’s just a good sweet-crisp choice. Best swaps (similar sweet/tart balance): - Honeycrisp - Pink Lady (Cripps Pink) - Gala More tart (nice if you prefer less sweet): - Granny Smith (use a touch more honey/sugar only if you want) Tip: use 1 medium apple, keep slices fairly thick so they don’t disappear in the slow cooker.

Planned by Careme.