How to make pork roast with apple jelly glaze in a slow cooker (video)

Print this recipe
There may be no culinary pairing quite as classic as pork and apples. But when you're relying on your slow cooker, apples tend to get quite mushy with long cooking times. So how can you keep that sweet apple flavor, without actually adding apples? Enter apple jelly.
For this dish, while the apple jelly is sweetening and flavoring the pork, ginger ale is slowly working to break down the pork slightly, making it some of the most tender and succulent you've ever tasted. Just a few other flavors, including mustard and garlic, bring it all together and make for a meal you'll be raving about for many more evenings to come.
Advertisement
Cooktop Cove
Pork Roast with Apple Jelly Glaze
6
10 minutes
8 hours
8 hours 10 minutes
1 4-pound (2 kg) boneless pork loin roast
1/2 355-ml (12 ounce) can ginger ale
1 large onion, chopped
3 cloves garlic, diced
1 1/2 cups (375 ml) apple jelly
2 tablespoons (30 ml) Dijon mustard
1 tablespoon (15 ml) maple syrup
Salt, to taste
Pepper, to taste
Generously salt and pepper the pork loin.
Into the bottom of a 6-quart slow cooker, combine the ginger ale, onion, and garlic. Place the pork roast into the slow cooker.
In a small bowl, combine the apple jelly, Dijon mustard, and maple syrup. Pour this evenly over top of the pork roast in a single layer. Don't worry if some of the jelly mixture runs over the sides of the pork and down into the ginger ale mixture. It will only help flavor even more of the pork!
Cover the slow cooker, set to low and cook for 8 hours.
Remove lid, allow to rest in juice for 15 minutes then slice and serve!
Pro tip: For a bit of caramelized flavor, sear the pork in a very hot pan with olive oil before placing in the slow cooker.
Advertisement
Resources Kate's Cuisine
Print this recipe
Share on Facebook

You can skip the processed packaged variety and make your own decadent blend that works for breakfast, lunch or dinner.
November 17   ·  
Advertisement
November 17   ·  
A traditional rojo (red) pozole includes various types of chile peppers, but to save time, this recipe utilizes enchilada sauce instead.
November 15   ·  
 
Recommended
Advertisement