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Pork Roast With Apples, Cider, and Cream

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“Just right for a fall evening.”
7hrs 15mins

Ingredients Nutrition

  • 2 tablespoons vegetable oil or 2 tablespoons grapeseed oil
  • 2 12 lbs pork loin roast, trimmed of fat
  • 1 yellow onion, chopped
  • 1 ounce assorted fresh wild mushroom, stemmed and cleaned
  • 1 cup apple juice or 1 cup apple cider
  • 12 cup Chardonnay wine
  • 1 cup heavy whipping cream
  • 1 tart firm fleshed apple, sliced (Pippin)
  • 1 cup walnuts, toasted and coarsely chopped


  1. Add oil to a large saucepan over med-high heat.
  2. Add in pork; cook, turning, for about 15 minutes, until evenly browned on all sides; transfer meat to the slow cooker.
  3. Add onion to the pan; saute in the oil for about 7 minutes, until it just begins to brown.
  4. Add in the mushrooms and saute for 5 minutes, until tender.
  5. Add in the apple juice and wine; cook for 10 minutes, until reduced by half, scraping any bits from the bottom of the pan.
  6. Pour the sauce and vegetables over the roast.
  7. Cover and cook on LOW for about 6 hours, until the meat is very tender and has reached and internal temperature of at least 165°.
  8. Remove the roast from the slow cooker and set aside on a plate.
  9. Add the cream and apple to the juices in the slow cooker; stir well.
  10. Return the meat to the slow cooker and continue cooking on HIGH for 30 minutes.
  11. Remove pork from slow cooker and cut into serving slices.
  12. Arrange pork on plates and spoon the sauce and apples; garnish each serving with the walnuts and serve at once.

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