Slow Cooker Pork Loin With Apple Compote - cooking recipe

Ingredients

4 teaspoons kosher salt
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
2 teaspoons pepper
4 lbs boneless pork loin roast, trimmed
2 tablespoons unsalted butter
2 onions, chopped fine
2 tablespoons packed brown sugar
1 teaspoon salt
1 cup apple juice
3/4 teaspoon pepper
5 apples, peeled cored, halved and cut into 1/2-inch pieces (Gala, Pink Lady or Fuji)
1/2 cup raisins

Preparation

For the pork, combine salt, rosemary, thyme, and pepper in bowl. Pat pork dry with paper towels and season with salt mixture. Wrap pork in 18-inch square of heavy-duty aluminum foil and refrigerate for at least 6 hours or up to 24 hours.
For the apple compote, melt 1 tablespoon butter in 12-inch skillet over medium high heat. Add onions, sugar and salt and cook until onions are golden brown, about 8 minutes. Add 1/2 cup apple juice and pepper and simmer until syrupy, 1 to 3 minutes. Transfer to oval shaped slow cooker.
Melt remaining 1 tablespoon butter in now empty skillet over medium-high heat. Add apples and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Stir in raisins. Transfer to slow cooker.
Nestle inverted (upside down) disposable 5 by 3-inch aluminum pan into apple mixture. Place foil wrapped pork on top of disposable pan, cover and cook on low heat until pork registers 140 degrees, 4 to 5 hours.
Transfer pork to carving board, open top of foil, and let rest 20 minutes. Meanwhile, discard disposable pan, gently stir apple compote to recombine, and transfer to serving bowl. Carve pork into 1/4-inch-thick slices. Serve with compote.