Recipe by MAAHN
"Very simple and tasty roast pork. Serve with a simple green salad for a complete meal. A boneless turkey breast can be used in place of the pork."
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1 (5 pound)
boneless pork loin roast
herbes de Provence
salt and ground black pepper to taste
yellow onion, chopped
Granny Smith apples, chopped
1 1/2 cups
ground black pepper, or to taste
I have used this exact recipe using a pork loin roast and on another occasion, a whole, boneless turkey breast. Both were delicious, moist, and provided hearty, filling meals for my family. Precisely following the recipe is essential. Do not use quick-cooking rice. It will alter the texture of the final product. Maybe that accounts for the "mussy" rice in another review. Dried cranberries, as specified in the recipe, absorb some of the cooking liquid but remain intact adding delicious, tart dimension to the dish. Canned or fresh cranberries probably break apart and add excess liquid so are not good substitutes. Pears instead of apples? I'm not sure that's a reasonable substitute either. Additional cooking liquid (broth) certainly won't enhance the recipe and could explain the reviewer's "unedible" rice mixture.
OK so the flavors were really good but the rice got very mussy and the roast a little dry. Not the best cook in the world so i followed the recipe to the letter and that's what i got. If anyone can tell me how to correct these things the next time i try this recipe i would greatly appreciate it.
After reading the first review, I decided to cook the rice separately and instead of adding dried cranberries, I used a can of whole berry cranberry sauce. The roast was very moist and made a nice sauce to put over the rice.
I cooked this exactly as the recipe describes. The rice was a disgusting jelly like mess. The 5 lb pork loin was slightly overcooked (a little dry) bottom line sorry but I will never cook this mess again. on the positive side no one got sick from it.
We made this for dinner tonight, it turned out GREAT! We made a couple of changes - we didn't have herbes de Provence so we used garlic salt and all spice and added one of those snack pack sized things of applesauce. Also, we made the rice separate and did not combine it. Totally yum!
The meat was excellent, but no one in my house liked the rice. It wasn't mushy, but it left a brown mess stuck to the sides of my crockpot.
When I made this I used fresh cranberries instead of craisins (I also added sugar to balance the tartness of fresh cranberries) and I used pear instead of apples since that is what I had on hand. I also added in chicken broth along with uncooked rice, in hopes that it wouldn't be so mushy like the other review said. The pork came out awesome! Super tender and juicy, but the rest of the stuff was unedible. I ended up dumping out the rest. I gave this 2 stars because of the tender pork, otherwise it would have been 1 star since we couldn't eat the rest.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Pork Loin Roast with Apple Cranberry Rice
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 179
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