Fustini's Oils and Vinegars
Pork and Apples

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Pork and Apples


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Pork and Apples


  • 1 bunch of fresh sage
  • 3 1/2 - 4 lbs pork loin
  • 1 pink golden delicious apple, cored (or another good baking apple)
  • 1 tablespoon Fustini's Garlic olive oil
  • 1 yellow onion, cut into thin wedges
  • 4 garlic cloves, crushed
  • 1 cup apple cider (or hard apple cider!)
  • 2 tablespoons Pure Michigan honey
  • 1 1/2 lbs baby potatoes, sliced in half
  • 3 baby fennel, trimmed, sliced (fronds reserved)
  • 2 tablespoons Fustini's Balsamic glaze
  • 1 teaspoon finely grated lemon rind
  • Kosher salt and freshly ground black pepper


Substitute your favorite herb-infused olive oil. If you have a slow-cooker that sears, you can do this all in one pan! Adapted from taste.au.com


Step 1. 

Reserve 8 large sage leaves. Finely chop the remaining leaves. Cut 8 x 1"-deep slices (about 3/4" apart) across the top of the pork. Cut apple into 16 thin wedges (discard any remaining apple). Place 2 pieces of apple, skin-side up, and 1 sage leaf into each slit.

Step 2. 

Heat olive oil in a sauté pan over medium-high heat. Cook onion for 5 minutes or until soft. Add garlic and chopped sage. Cook for 1 minute or until fragrant. Stir in cider and half the honey. Add potato and fennel. Transfer bowl to slow cooker. Place pork, cut-side up, on top of vegetables.

Step 3. 

Combine balsamic, lemon rind and remaining honey in a bowl. Season with salt and pepper. Set half the glaze aside. Brush the remaining glaze mixture over the pork. Cover with lid. Cook on low for 6 hours or until tender.

Step 4. 

Drizzle pork with reserved glaze. Sprinkle with fennel fronds. Serve with vegetables and a little of the cooking liquid, if desired.

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