Prep 45 mins
Cook 6 hrs 30 mins
Just right for a fall evening.
- 2 tablespoons vegetable oil or 2 tablespoons grapeseed oil
- 2 1⁄2 lbs pork loin roast, trimmed of fat
- 1 yellow onion, chopped
- 1 ounce assorted fresh wild mushroom, stemmed and cleaned
- 1 cup apple juice or 1 cup apple cider
- 1⁄2 cup Chardonnay wine
- 1 cup heavy whipping cream
- 1 tart firm fleshed apple, sliced (Pippin)
- 1 cup walnuts, toasted and coarsely chopped
- Add oil to a large saucepan over med-high heat.
- Add in pork; cook, turning, for about 15 minutes, until evenly browned on all sides; transfer meat to the slow cooker.
- Add onion to the pan; saute in the oil for about 7 minutes, until it just begins to brown.
- Add in the mushrooms and saute for 5 minutes, until tender.
- Add in the apple juice and wine; cook for 10 minutes, until reduced by half, scraping any bits from the bottom of the pan.
- Pour the sauce and vegetables over the roast.
- Cover and cook on LOW for about 6 hours, until the meat is very tender and has reached and internal temperature of at least 165°.
- Remove the roast from the slow cooker and set aside on a plate.
- Add the cream and apple to the juices in the slow cooker; stir well.
- Return the meat to the slow cooker and continue cooking on HIGH for 30 minutes.
- Remove pork from slow cooker and cut into serving slices.
- Arrange pork on plates and spoon the sauce and apples; garnish each serving with the walnuts and serve at once.