Crockpot Pork Roast With Vegetables

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  Yellow Onion
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  Carrots
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  Potato, Yukon Gold
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  Apple, Granny Smith
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  Pork Loin(1361g)

  Boneless pork loin roast. Wider and fattier than tenderloin — both work.

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  Cornstarch(8g)
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  2 teaspoons kosher salt
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  Thyme, Dried(5g)
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  1 teaspoon ground black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Low Sodium Chicken Broth(120g)
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  Vinegar, Balsamic(60g)
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  Maple syrup(60g)
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  Soy Sauce, Low Sodium(30g)
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  Garlic(15g)
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  Cinnamon, Ground(1g)

Instructions

1. 1In a small bowl, combine the cornstarch, thyme, and salt and pepper. Rub the mixture all over the pork, pressing firmly so it adheres to all sides.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the pork and sear on all sides until golden brown, 2 minutes per side. Remove the pork to a plate.
3. 3Reduce heat to medium. Pour the chicken broth, balsamic vinegar, maple syrup, soy sauce, and garlic into the skillet, scraping up all browned bits from the bottom with a wooden spoon. Simmer for 1 minute, stirring constantly.
4. 4Arrange the onion, carrots, potato, and apple in a 6-quart or larger slow cooker. Nestle the pork on top and pour the sauce over everything. Cover and cook on LOW for 2–3 hours until the pork reaches an internal temperature of 135–140°F on an instant-read thermometer. Remove the pork to a plate, tent loosely with foil, and let rest for 10 minutes.
5. 5Stir the vegetables and apples together in the slow cooker with the cooking liquid. Cover, turn heat to HIGH, and cook until the vegetables are tender, about 20 minutes. Stir in the cinnamon.
6. 6Slice the pork crosswise into your desired thickness.
7. 7Divide the pork slices and vegetable mixture evenly into 6 airtight containers while hot, spooning sauce over each portion. Cool to room temperature, then cover and refrigerate.