Ingredients
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2 -3 lbs pork loin
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3 granny smith apples, thick sliced skin on
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3/4 cup white wine
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1 cup apple cider (not apple juice)
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1/2 cup chicken broth
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1/2 teaspoon nutmeg
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1 tablespoon garlic, minced
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1 tablespoon fresh rosemary, minced
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2 bay leaves
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4 sweet potatoes, peeled and cut in quarters do not chop fine
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1 tablespoon olive oil
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3 tablespoons butter (1 to saute, 2 for the crock pot)
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1 tablespoon kosher salt
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2 large onions, rough chopped
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1 teaspoon ground black pepper
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1 bosc pear, thick sliced skin on (anjou to me is too soft)
Instructions
- Pork -- In a large saute pan add 1 tablespoon butter, 1 tablespoon olive oil and heat to medium. Season the pork loin well with salt and pepper and sear on medium heat until golden brown on all sides. Just a minute or less per side.
- Crock pot -- Add the pork to the crock pot. To the pan with pork drippings add the apple cider and just deglaze the pan and stir/scrape up all the drippings with a spatula. Add immediately to the crock pot.
- Add everything else to the crock pot, vegetables, seasoning, butter, apples, pears, wine, onions, sweet potatoes, etc and just cook.
- Cook -- 8-10 hours on low or 6-8 hours on high.
- Enjoy -- Slice thin and serve. You can thicken the sauce if you want with a little slurry of corn starch and water but I find that the potatoes and pork soak up most of the juices. The onion and apples are sweet and everything is just perfect. Just a small salad.