Pork Loin With Fennel, Apple And Cranberry

• 2 Golden Delicious apples, peeled, cored and quartered
• 2 fennel bulbs, trimmed and quartered
• Salt and pepper
• 1 pork loin roast, 3 lbs., rolled and tied
• 1/4 cup all-purpose flour
• 2 tablespoons canola oil
• 1 onion, thinly sliced
• 1 cup low-sodium chicken broth
• 1/2 cup cranberry sauce

1. Place apple and fennel in a 6-quart slow cooker; season with salt and pepper. Mix flour, 1/2 tsp. salt and 1/4 tsp. pepper in a shallow dish. Dredge pork in flour.
2. Warm oil in a skillet over medium-high heat. Cook pork, turning, until browned, about 10 minutes. Transfer to cooker.
3. Saute onion 3 minutes. Stir in broth; bring to a boil. Cook until reduced by half, about 5 minutes. Reduce heat to low; stir in cranberry sauce. Pour over pork.
4. Cover; cook on low until pork is fork-tender, 6 to 7 hours. Transfer pork to a cutting board. Tent with foil; let sit for 10 minutes. Remove strings; slice pork. Arrange on a platter with apples and fennel. Skim fat from liquid. Season with salt and pepper. Spoon sauce over pork.

golden delicious apples, fennel bulbs, salt, pork loin roast, allpurpose, canola oil, onion, chicken broth, cranberry sauce

Taken from www.myrecipes.com/recipe/pork-loin-fennel-apple-cranberry (may not work)