1bunch fresh thyme sprigsplus more leaves for garnish
Rub the pork loin with 2 tablespoons of the olive oil, salt and pepper.
Heat the remaining oil until very hot in a large heavy bottomed pot. Brown the pork on all sides. Put the pork aside.
Add the onions to the same pan and stir until they soften and get some color. Put the onions on the bottom of the slow cooker. Top with the pork.
Add the cider to the hot pan and scrape up all the brown bits from the bottom of the pan, this will give you great flavor.
Thinly slice the apples, no need to peel. Arrange the apples around the pork. Pour the cider into the slow cooker. Tuck in sprigs of fresh thyme and cover.
Cook on low for 6 hours.
Remove the pork, onions, and apples to a platter and cover loosely with foil.
Pour the remaining liquid into a saucepan and remove the thyme sprigs. Bring to a boil and cook until the gravy is reduced by about half, and slightly thickened, (it won't be real thick.) Taste to adjust the seasonings.
Slice or shred the pork, and serve with the gravy. Scatter fresh thyme leaves over all.
https://theviewfromgreatisland.com/slow-cooked-hard-cider-braised-pork-apples-onions/ October 1, 2014