Apple-Cinnamon Pork Roast

1 2-1/2- to 3-pound boneless pork-loin roast
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 medium sweet onion, cut into thin wedges
1/2 cup apple cider or apple juice
2 Jonagold or McIntosh apples, cored and thinly sliced
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 bag (16 ounces) coleslaw mix

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. Then sprinkle the roast with thyme, salt, and pepper. In a large skillet, brown meat on all sides in hot oil.

Layer the onion on the bottom of your slow cooker. Place roast on top and pour on the apple cider- we prefer cider because it has a bit more fiber. Cover and cook on high for 2 to 2-1/2 hours.

Toss apples with lemon juice and cinnamon. Add them and the coleslaw mix to your slow cooker. Cover and heat 10 minutes more.

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. Makes 6 to 8 servings