Why is my Pork so Dry? | Crockpot Apple Cider Pork Loin

Why is my Pork so Dry? | Crockpot Apple Cider Pork Loin

Have you ever asked yourself, “Why is my pork so dry?!” Well today I’m trying to solve that problem! In part ONE of my quest, I’m slow cooking my pork loin with a flavorful apple cider sauce. Watch the video to find out what happens!

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Apple Cider Pork Loin
4 lb. pork loin
kosher salt, pepper, garlic powder, dried rosemary
2 Tbsp. olive oil
1 medium onion, thinly sliced
1 Tbsp. butter
2 c. apple cider
2 Tbsp. Dijon mustard
2 Tbsp. brown sugar
2 Tbsp. cornstarch

Unwrap the pork loin and pat dry with paper towels. Season both sides with kosher salt, black pepper, garlic powder and dried rosemary. Preheat a cast iron skillet over medium high heat. Add 2 Tbsp. olive oil. Place the pork loin in the cast iron skillet and sear all 4 sides until golden brown (about 1-2 minutes per side).
Spray slow cooker with nonstick spray. Place seared pork loin inside. Lower heat on cast iron skillet to medium low and add 1 Tbsp. butter and the sliced onions. Saute for about 5 minutes or until slightly golden and starting to soften.
Stir together the apple cider, Dijon mustard, and brown sugar. Pour this sauce and the cooked onions over the pork. Cover and cook on LOW for 8 hours. Flip the pork loin halfway through for even cooking. Remove to a cutting board when finished cooking. Slice or shred with two forks.
Pour all of the leftover juices into a medium saucepan reserving about 1/2 c. in a glass measuring cup. Bring the juices to a boil. Add the cornstarch to the reserved juices and whisk until smooth. Pour the cornstarch mixture into the boiling juices while whisking constantly. Cook until thickened (reduce heat if necessary to avoid splattering).
Serve the Pork Loin with egg noodles, mashed potatoes or rice, pouring the apple cider sauce all over the top. ENJOY!

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