Autumn Harvest Pork Loin

By carvalhohm

Ingredients

• 1 1/2 whole butternut squashes, peeled and cubed
• 1 cup cider or apple juice
• 2-pound pork loin
• Salt
• Pepper
• 2 large Granny Smith apples, peeled and quartered
• 1 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage

Details

Servings 6
Adapted from denverpost.com

Preparation

Step 1

Put peeled and cubed squash into slow cooker. Add cider or juice. Cover and cook on Low for 1½ hours.

Sprinkle salt and pepper on all sides of pork loin. Place in slow cooker on top of squash. Lay apple quarters around the meat.

Sprinkle everything with brown sugar and spices.

Cover. Cook on Low for 3 to 4 hours. At 3 hours, begin checking meat temperature by inserting meat thermometer into the center of the loin. The meat is done when the thermometer reads 140 degrees.

Remove pork loin from cooker. Cover with foil to keep warm, and allow it to rest for 10 to 15 minutes. Then cut loin into half-inch-thick slices.

Serve topped with apple and squash. Pass the cooking juices, transferred to a small bowl or jug, to drizzle over the meat, squash and apples.