Makes 8 servings

Ingredients:

1 2½- to 3-pound boneless pork-loin roast

1 teaspoon dried thyme

½ teaspoon kosher salt

¼ teaspoon black pepper

1 tablespoon vegetable oil

1 medium sweet onion, cut into thin wedges

½ cup pasteurized apple cider or apple juice

2 Jonagold or McIntosh apples, cored and thinly sliced

1 tablespoon lemon juice

½ teaspoon ground cinnamon

1 bag (16 ounces) coleslaw mix

Method:

1 Sprinkle the roast with thyme, salt, and pepper. In a large skillet, add oil and brown meat on all sides.

2 Layer the onion on the bottom of your slow cooker. Place roast on top and pour on the apple cider. If the roast won’t fit in your 4- to 5-quart slow cooker, trim it and save the pieces for stir-fry later in the week. Cover and cook on high-heat setting for 2 to 2½ hours. Toss apples with lemon juice and cinnamon. Add them and the coleslaw mix to your slow cooker. Cover and heat 10 minutes more.

3 Remove the roast and place it on a platter. Let rest 10 minutes before slicing. Using a slotted spoon, transfer the vegetables and apple slices to the platter. Drizzle any remaining cooking juices over meat and vegetables.

Nutrition per serving: 372 calories; 29g protein; 13g fat (7g saturated fat); 13g carbohydrate; 3g fiber; 47mg calcium; 2mg iron; 197mg sodium.

nutrition note:

Help kids break out of a bland rut by sprinkling cinnamon on oatmeal, yogurt, applesauce, squash, or sweet potatoes. A dash of cinnamon goes a long way, and some studies suggest that the spice may help prevent spikes in blood sugar.

Apple Cinnamon Pork Roast with Warm Slaw