Autumn Harvest Pork Loin

Papaw was kind enough to buy me a new cookbook. (Truth told: A lot of the times I fix dinner for not just my family, but also Meme and Papaw. He bought this book so I could fix meals for him) I love slow cooker recipes, so I'm not complaining! This week's recipe comes from this book:

Autumn Harvest Pork Loin

Makes 4-6 servings
(Ideal slow cooker size: 4-quart)

1C Apple juice
1 1/2 lb. Boneless pork loin
1/2 tsp Salt
1/4 tsp Pepper
2 Lg Granny Smith apples
1 1/2 Med Butternut squashes
2 Tbsp Brown sugar
1/4 tsp Cinnamon
1/4 tsp Dried thyme
1/4 tsp Dried sage

1. Peel and slice apple into small chunks. (That is Rosey Posey cutting apples. Teach the kids early and you can always have help in the kitchen)

2. Peel and cube squashes. (Check out this how-to for help. It's a pretty dense veggie)

3. Heat juice in hot skillet. Sear pork loin on all sides in juice.

4. Sprinkle meat with salt and pepper on all sides. Place in slow cooker, along with juices.


5. Combine apples and squash. Sprinkle with sugar and herbs. Stir. Place around pork loin.

6. Cover. Cook on Low 5-6 hours.

To make it a balanced (and pretty) meal, just add a green veggie. The family LOVED this meal. The butternut squash reminded some of sweet potato;  That with the other flavors really tasted like fall! Right before lunch I made all this and tossed it into the slow cooker. It was so nice to only have to heat the broccoli and serve come dinner time.