1 1/4 lb boneless pork loin
2 small onions, sliced
a pinch of coriander seeds, crushed
1/2 tsp marjoram
1/2 tsp sage
1/2 tsp smoked paprika
1/4 tsp nutmeg
1/4 tsp celery seed
1 bay leaf
1 cup apple juice
some brown sugar
1 tsp cornstarch
2-3 tbsps cold water
Mix together the coriander, marjoram, sage, smoked (or regular) paprika, nutmeg and celery seed. Reserve 1/4 tsp per apple for later.
Coat the pork loin with the seasonings and sit it in the crock pot on a bed of sliced onions.
Core your apples. I was using my small slow cooker so only had room for two. Sprinkle the inside of the apples with the reserved spice mix then fill the cavity with brown sugar. Sit the apples in the pot and add the bay leaf too.
Pour apple juice in beside the meat not over it. Cover and slow cook on high for 4 1/2 hours.
Remove the pork and apples to a plate and keep warm.
Pour the juices into a saucepan. You can keep the onions in there too or add them back later.
Mix cornstarch and cold water in a small cup, then add a little of the warm juices. Pour it all back into the saucepan, mixing well and heating until your sauce has thickened.
You could add the meat back to the pan à la pulled pork, but I felt a spoonful of the sauce underneath the meat worked for me today.