Crock Pot Pork Loin With Sweet Potatoes and Apples |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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This is a hearty dish which feeds a crowd. Cooks long and slow all day. This dish of sweet potatoes, nuts, apples, cider and maple brings all the flavors of Fall to one dish. Ingredients:
2 1/2 lbs pork loin, butterflied |
3 sweet potatoes, peeled and cut in 2-inch pieces |
2 apples, granny smith, cut into thick wedges |
2 onions, medium, cut in half and then thin sliced |
1/2 cup apple cider |
1/2 cup white wine |
2 tablespoons fresh rosemary |
2 tablespoons fresh thyme |
2 tablespoons fresh parsley |
2 teaspoons ground ginger |
1 bay leaf |
6 tablespoons maple syrup |
5 ounces herb cheese spread |
1/2 cup pecans, fine chopped |
1/2 cup dried cranberries, chopped |
1/8 cup cornstarch, to thicken the sauce |
salt and pepper |
3 tablespoons olive oil, to saute |
Directions:
1. Stuffing - Mix the cranberries, pecans and herb cheese and spread on the inside of the pork loin along with a little salt and pepper and tie up with kitchen twine. Season the loin well with salt and pepper and pan saute in a large pan in olive oil until lightly brown on each side and transfer to a crock pot.
2. Vegetables - To the crock pot add the potatoes, apples, onions and then top with all the herbs, seasoning, maple syrup, cider and white wine. Cover and cook 10-12 hrs on low, or 7-9 on medium high.
3. Once done, remove and let set before slicing. I take the vegetables out and transfer to a bowl and cover. I like to add a little corn starch to some sauce to make a slurry to lightly thicken the sauce. This is optional.
4. Top the pork loin with the vegetable mixture and a little gravy for a great dinner.
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