Ardently Earnest

Maple Cinnamon Apple Pork Loin

Prep: 15 min  ·  Cook: 3–5 hrs on HIGH or 5–7 hrs on LOW  ·  Serves: 6–8  ·  Equipment: Ninja MultiPot XL (large cooking pan), meat thermometer

Watch me make it

Video coming soon!

Ingredients

For the Pork Loin

• 3–4 lb boneless pork loin roast (not pork tenderloin)
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon avocado oil or olive oil

For the Maple Cinnamon Apple Sauce

• 3 large apples, cored and cut into thick wedges (Honeycrisp, Granny Smith, or a mix)
• 1 large sweet onion, sliced
• ⅓ cup pure maple syrup
• ¼ cup orange juice
• ¼ cup chicken broth or water
• 2 tablespoons butter
• 1 tablespoon Boetje’s Stone Ground Mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cinnamon
• 3 cloves garlic, minced
• Pinch of ground nutmeg (optional)

For the Brown Sugar Finish

• ¼ cup packed brown sugar
• Extra apple cider vinegar, to taste (optional)

Instructions

Step 1: Season the Pork

1. Pat the pork loin dry with paper towels.
2. Mix the kosher salt, pepper, garlic powder, and smoked paprika in a small bowl. Rub it evenly over every side of the pork.

Step 2: Sear the Pork

1. Select Sear/Sauté on the Ninja and add the oil.
2. Once hot, sear the pork in the large cooking pan for about 2–3 minutes per side, until golden brown.
3. Move the pork to a plate for now.

Step 3: Sauté the Onions

1. Add the butter and sliced onion to the same pan. Sauté 3–5 minutes, stirring now and then, until the onions start to soften.
2. Add the garlic and cook 30 seconds more, stirring so it doesn’t burn.

Step 4: Make the Maple Cinnamon Sauce

1. In a medium bowl, whisk the maple syrup, orange juice, broth or water, Boetje’s mustard, apple cider vinegar, cinnamon, and nutmeg (if using).
2. Pour it over the onions and stir, scraping up the browned bits from the bottom of the pan.

Step 5: Slow Cook

1. Nestle the pork back into the onions and sauce. Spoon some sauce over the top.
2. Close the lid and select Slow Cook: about 5–7 hours on LOW or 3–5 hours on HIGH.
3. Times vary with the thickness of the roast, so start checking the internal temperature early.

Step 6: Add the Apples

1. During the last 45–60 minutes, arrange the apple wedges around the pork.
2. Spoon some cooking liquid over them and close the lid. Adding them late keeps them tender without turning to mush!

Step 7: Add the Brown Sugar

1. During the last 30–45 minutes, sprinkle the brown sugar over the pork, apples, and onions.
2. Spoon a little warm liquid over the sugar to help it melt into the sauce.
3. Close the lid and keep cooking until the thickest part of the pork reads 145°F.

Step 8: Rest the Pork

1. Move the pork to a cutting board and let it rest about 10 minutes before slicing.

Step 9: Finish the Sauce

1. For a thicker sauce, lift out the apples and onions with a slotted spoon and set them aside.
2. Switch back to Sear/Sauté and simmer the juices for a few minutes, stirring now and then, until slightly reduced.
3. Taste it. If it’s sweeter than you like, stir in another teaspoon of apple cider vinegar.
4. Return the apples and onions to the sauce.

Step 10: Slice and Serve

1. Slice the pork against the grain into about ½-inch slices.
2. Arrange on a platter and spoon the warm apples, onions, and maple brown sugar sauce over the top.

Serve warm and enjoy!