Crock Pot Pork Loin With Sweet Potatoes and Apples

• pork loin↗2 1⁄2 lbs

  butterflied

• sweet potatoes↗3

  peeled and cut in 2-inch pieces

• apples↗2

  granny smith, cut into thick wedges

• onions↗2

  medium, cut in half and then thin sliced

• apple cider↗1⁄2 cup
• white wine↗1⁄2 cup
• fresh rosemary↗2 tablespoons
• fresh thyme↗2 tablespoons
• fresh parsley↗2 tablespoons
• ground ginger↗2 teaspoons
• bay leaf↗1
• maple syrup↗6 tablespoons
• herb cheese spread↗5 ounces
• pecans↗1⁄2 cup

  fine chopped

• dried cranberries↗1⁄2 cup

  chopped

• cup cornstarch, to thicken the sauce↗1⁄8
• salt and pepper
• tablespoons olive oil, to saute↗3

Step-by-step instructions

1. 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. 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. 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. 4

   Top the pork loin with the vegetable mixture and a little gravy for a great dinner.