Longe de porc aux pommes et à la sauce aux oignons à la mijoteuse

Ingrédients

• 1 two-four-pound Pork Loin with just a hint of fat around it (can be frozen or not)
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons dried thyme
• 1 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1 large clove of garlic, minced (~1 Tablespoon of “jarlic”)
• 3 gale or fuji apples, peeled and cut into chunks
• 1 whole yellow onion, cut into 1/4″ slices
• 1 cup of white wine or chicken stock

Préparation

1. 1

   In a bowl, mix together the garlic powder, salt, pepper, thyme, chili powder and cinnamon. Place the pork loin on a plate and rub all sides with the spice mixture. In the crockpot, place the seasoned pork loin. Add the minced garlic, onion, and apple chunks. Add the white wine/chicken stock. Cover and put on low.

2. 2

   Cook for 5-7 hours* (see note), or until the internal temperature reaches 160°F. Remove the meat from the crock pot, wrap it with aluminum foil, and let it rest for 10 minutes.

3. 3

   If you want gravy, place the remaining items from the crockpot into a pot. Place the flame on high and cook for 5-10 minutes to reduce the sauce to a creamier consistency. If you want, you can use an immersion blender to make a creamier gravy.

4. 4

   Cut the meat into thin slices and either serve it with the apples and onions just as they come out of the pot, caramelized and soft, or dress it with a creamy, sweet gravy.