7hr 30min | 8 servings | 235 cal

"Very tender and full of flavor. Serve with mashed potatoes."

INGREDIENTS

1 large onion, roughly chopped
1 apple, peeled and roughly chopped
3 cloves garlic
2 cups apple cider
1/4 cup all-purpose flour
1 1/2 cups water
1 3-lb pork loin roast
2 tsp vegetable oil
1 stalk celery, roughly chopped
4 large carrots, roughly chopped
1/2 tsp ground black pepper, to taste
1/2 tsp ground ginger
Salt, to taste

DIRECTIONS

Prep: 30min | Cook: 7hr | Ready in: 7hr 30min

Step 1

Combine ¼ the onion, ½ the apple and the garlic in the bowl of a food processor; process until smooth. Transfer mixture, along with the apple cider and water, to a slow cooker.

Step 2

Season the roast with salt and pepper. Combine the ginger and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the vegetable oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides.

Step 3

Place the browned roast in the slow cooker, and scatter the celery and the remaining onion and apple on top. Cook on low for 4 hours, then add carrots. Cook for an additional 3 hours.

Step 4

Remove the cooked roast and carrots to a heated platter. If desired, thicken the cooking juices from the slow cooker to make a gravy.