Autumn Harvest's Best Pork Roast

Pork, when cooked to perfection, is my favorite meat. I started serving this dish last fall when apples were being harvested and it was a huge hit. I like granny smith but many others will do just fine. Some people like to eat the apples with the pork. I prefer them just to flavor the meat and sauce.

• Ready In: 8 hrs 10 mins
• Serves: 6

Ingredients

• 2 -3  lbs  pork loin
•  coarse black pepper, freshly ground
•  salt
• 6  apples, quartered
• 1⁄4 cup  apple juice
• 1⁄2 cup white wine
• 3⁄4 cup  peach jam
• 3  tablespoons brown sugar
• 1  teaspoon ground ginger

Directions

1. Rub pork loin with pepper and salt to taste.
2. Brown sides in frying pan.
3. Line apples on the bottom of a crockpot.
4. Lay pork loin on top of apples.
5. Whisk the remaining ingredients together and pour over pork loin and apples.
6. Cover and cook on low for 6-8 hours.
7. *Note:I use Livingston's Chablis Blanc which is about$4.00 a bottle in the grocery store. However, Beringer's Chenin Blanc or a nice German white wine (like Reisling) would be lovely as well.
8. **Note:I use my mom's homemade peach jam. If you use plain peach jam be sure to add 1/2 tsp cinnamon and a pinch of ground clove for a wonderful flavor.