Crock Pot Pork Loin With Sweet Potatoes and Apples

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.

• Ready In: 8 hrs 30 mins
• Serves: 8

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.