Prep 30 mins
Cook 8 hrs
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.
- 1133.98 g 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
- 118.29 ml apple cider
- 118.29 ml white wine
- 29.58 ml fresh rosemary
- 29.58 ml fresh thyme
- 29.58 ml fresh parsley
- 9.85 ml ground ginger
- 1 bay leaf
- 88.74 ml maple syrup
- 141.74 g herb cheese spread
- 118.29 ml pecans, fine chopped
- 118.29 ml dried cranberries, chopped
- 28.39 ml cornstarch, to thicken the sauce
- salt and pepper
- 44.37 ml olive oil, to saute
- 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.
- 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.
- 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.
- Top the pork loin with the vegetable mixture and a little gravy for a great dinner.