Pork and Apples | Instant Pot or Slow Cooker
Pork and Apples… A perfect pairing! Combine in your Instant Pot or slow cooker with stone ground mustard, onion, and sage for a flavorful and tender main dish, Instant Pot or Slow Cooker Pork and Apples is healthy and delicious, with minimal effort… The recipe card provides instructions for both methods!
You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food.
~~ Kurt Vonnegut, Jailbird
👩🏻🍳 Tamara Talks – Slow Cooker Pork and Apples Inspiration
I just feel compelled to talk about food. Thus, I write a food blog. I simply must talk about pork and apples simmered slowly with fresh sage, stone-ground mustard, apple cider vinegar, and stock.
Pork and apples must be one of those “perfect pairings” like chocolate and red wine, beef and mushrooms, figs and bleu cheese, fish and citrus… Do you have a perfect pairing?
I recently purchased a 4 quart slow cooker, having found my 8 quart slow cooker way over-sized for two. I broke in my new tiny slow cooker with my Slow Cooker Pork and Apples, and it was falling-apart-tender-and-delicious!
Blame my love of literature for my occasionally cryptic quotes, and the quite pithy epigram above. If you love good food, pull that slow cooker down off the top shelf of your pantry closet, and put it to work.
Fast Forward to 2019 and the Instant Pot
While I do still pull out my slow cooker, I find myself using my Instant Pot for the same reason: Set it and Forget it! I’m updating this good-any-time but especially good for fall recipe to include instructions for both…
I buy most of my proteins at the local Sam’s Club, including pork loin. Their meats are fresh, of good quality, and well-priced. My husband cuts the loin into about 4 pieces, – about 1 1/2 pounds each – and we vacuum seal them, and place in the freezer until needed.
1 1/2 pounds (24 ounces) provides generous servings for 4, or adequate servings for 6. I will leave that decision up to you. At Andersen casa, we allow 4-6 ounces of protein per serving, depending on where we’re at with our macro nutrients for the day.
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- pork – I use either boneless pork loin or thick boneless chops. If you don’t
- apples – I use crisp, tart apples that can hold up to slow cooking or pressure cooking.
- stone ground mustard – I keep a jar of this stone ground mustard in my refrigerator. You can use any stone ground mustard. Brown or dijon mustard are fine as well. I wouldn’t recommend yellow ballpark type mustard.
- apple cider vinegar
- chicken broth or stock
- onion – Red, yellow, and white are all fine!
- garlic
- bay leaves and sage – Dried herbs are fine, but fresh herbs make it extra special.
- flour
- salt and pepper
🔪 Instructions
NOTE: Whether you’re using the Instant Pot or the slow cooker, the process is essentially the same. You need to brown the pork and sauté the aromatics before combining with the other ingredients. See the recipe card below for appliance specific instructions.
- Step 1 – Start by browning large pork chunks. If using a slow cooker, brown in a skillet before adding. If using an Instant Pot use the sauté setting.
- Step 2 – Stir in the aromatics (garlic and onion) and apples. This applies to both the slow cooker and the Instant Pot.
- Step 3 – After whisking together the broth/stock, vinegar, and stone ground mustard, pour it over top. Generously season with fresh ground pepper, salt, and herbs.
- Step 4 – If using a slow cooker, cover, and set to “low” for 8 hours, or “high” for 4 to 6. If using an Instant Pot, lock the lid, and set to 40 minutes. You can de-pressurize immediately (be careful!), but the pork may need some “help” to fall apart. I find a potato masher quite useful!
- Step 5 – Lastly, you’ll want to thicken the sauce. Add a bit of oil to a sauté pan, add the flour, and brown it. Then ladle the juices from the pork until the mixture is thickened. Add it back into the pan.
❓ FAQ
What cut of pork works best in this recipe?
Is this pork and apple recipe good leftover?
💭 Tips
What variety of apple should I use? I like granny smith. See Apple Varieties to Choose for picking the best apple for different uses.
I find I get similar results whether I cook this dish in my Instant Pot, my slow cooker, or on the stove. I make the decision based on time. If the early part of my day is less busy, I’ll make it in the slow cooker. Conversely, if time is short, I’ll use my Instant Pot. The stove top rarely sees the action for this recipe!
A useful tool – A potato masher will break the tender pork down quickly.
Leftovers are wonderful, and will keep well in the refrigerator for up to 5 days. I cook for 2, so I almost always freeze half for a second meal later!
🍷 Pairing Suggestions
We usually serve pork and apples with a farro and wild rice pilaf. It is awesome with barley, freekeh, even mashed potatoes (if you’re not counting carbs and calories). Roasted potatoes are another good option. You will want something to sop up that delicious sauce!
Our “go to” adult beverage with this German-inspired dish is a dark, malty beer. Spaten Optimator is a favorite!
What is your favorite fall slow cooker or Instant Pot dish? This transition time always has me pulling down my “crockpot.” You?
Looking for more transitional summer to fall recipes? Try one (or more) of these:
Pork and Apples – Instant Pot or Slow Cooker!
Ingredients
- 1 ½ pounds lean pork loin
- olive oil
- salt/pepper
- 2 apples, peeled, cored, and cubed - half inch dice +/-
- 1 red onion, chopped
- 1 teaspoon garlic, minced
- 1 tablespoon good apple cider vinegar
- 1 tablespoon stone ground mustard
- 1 cup broth/stock
- 2 teaspoon dried sage or 1 tbsp. fresh sage - finely chopped (see notes)
- 2 bay leaves
- sea salt and fresh ground pepper
- 1-2 tbsp. olive oil
- 2 tbsp. flour
Instructions
Slow Cooker
- Add the pork chunks and a drizzle of olive oil to a sauté pan. Bring a saute pan to high heat. Sear the pork on all sides. Remove from heat. Allow to cool. If you add a sizzling hot food to a cold slow cooker, you risk crack it. I've had this experience! When pork is cooler, add to slow cooker.
- Add cubed apples, chopped onion, and garlic to the slow cooker.
- In a small mixing bowl, whisk together apple cider vinegar, stone ground mustard, broth/stock, garlic, sage (and thyme if using), several grinds of pepper and sea salt. Whisk thoroughly. Pour over the pork and apples. Drop bay leaves into the liquid.
- Cook on low 8-10 hours, or high 4-6 hours.
- Just prior to serving, remove pork from the slow cooker. Don't worry if it's falling apart and you leave some behind.
- Brown flour in olive oil in a small saute pan. You'll need enough olive oil to make a paste, but if watching fat and calories, don't use more than you need to. Using a ladle, add liquid from the slow cooker to the flour mixture a little at a time until you have a thick gravy. Scoop the gravy into the slow cooker, and stir gently to combine and thicken the sauce. Adjust seasoning if necessary.
- Add the pork back into the slow cooker. Stir gently to combine. Set dial to "warm" until ready to serve.***
Instant Pot
- Add the pork chunks and a drizzle of olive oil to a sauté pan. Bring a saute pan to high heat. Sear the pork on all sides.
- Add cubed apples, chopped onion, and garlic to the slow cooker.
- In a small mixing bowl, whisk together apple cider vinegar, stone ground mustard, broth/stock, garlic, sage (and thyme if using), several grinds of pepper and sea salt. Whisk thoroughly. Pour over the pork and apples. Drop bay leaves into the liquid.
- Set Instant Pot to 40 minutes at high pressure. When finished, release pressure (be careful!).
- Brown flour in olive oil in a small saute pan. You'll need enough olive oil to make a paste, but if watching fat and calories, don't use more than you need to. Using a ladle, add liquid from the Instant Pot to the flour mixture a little at a time until you have a thick gravy. Scoop the gravy back into the Instant Pot, and stir gently to combine and thicken the sauce. Adjust seasoning if necessary.
- To Serve
- Serve over your choice of brown or wild rice (or a mix), barley, freekeh, or mashed potatoes. Garnish with fresh herbs as desired!
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
I made this the other day paired with a bulgar pilaf and it was so good! the apples fall apart and add a tang to the gravy that is delish!
I love a little acidity with most dishes, and the tart apples and vinegar complement the pork. I’m glad you tried it (and liked it)!