Crock Pot Pork Loin With Sweet Potatoes And Apples

• 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

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.

pork loin, sweet potatoes, apples, onions, apple cider, white wine, fresh rosemary, thyme, fresh parsley, ground ginger, bay leaf, maple syrup, herb cheese, pecans, cranberries, cornstarch, salt, olive oil

Taken from www.food.com/recipe/crock-pot-pork-loin-with-sweet-potatoes-and-apples-383335 (may not work)