Pork Roast with Apples, Cider, and Cream

• 2 tablespoons vegetable or grape seed oil
• 2 1/2-pound pork loin roast, trimmed of fat
• 1 yellow onion, chopped
• 1 ounce assorted fresh wild mushrooms, stemmed, thoroughly cleaned
• 1 cup apple juice or apple cider
• 1/2 cup Chardonnay or other white wine
• 1 cup heavy whipping cream
• 1 pippin or other tart, firm fleshed apple, sliced
• 1 cup walnuts

1. Place a large saute pan over medium-high heat and add the oil.
2. Add the pork and cook, turning, for about 15 minutes, until evenly browned on all sides.
3. Transfer the meat to the slow cooker.
4. Add the onion to the pan and saute in the oil for about 7 minutes, until it just begins to brown.
5. Add the mushrooms and saute for 5 minutes, until tender.
6. Add the apple juice and wine and cook for 10 minutes, until reduced in half, scraping any bits from the bottom of the pan.
7. Pour the sauce and vegetables over the roast.
8. Cover and cook on low for about 6 hours, until the meat is very tender and has reached an internal temperature of at least 165F.
9. Remove the roast from the slow cooker and set aside on a plate.
10. Add the cream and apple to the juices in the slow cooker and stir well.
11. Return the meat to the slow cooker and continue cooking on high for 30 minutes.
12. Preheat the oven to 350F.
13. Spread the walnuts on a baking sheet and toast, stirring occasionally, for 7 to 10 minutes, until evenly browned.
14. Remove from the oven and allow to cool.
15. When cool enough to handle, coarsely chop the walnuts.
16. Remove the pork from the slow cooker and cut into serving slices.
17. Arrange the pork on plates and spoon on the sauce and apples.
18. Garnish each serving with the walnuts and serve at once.

vegetable, pork loin roast, yellow onion, wild mushrooms, apple juice, white wine, heavy whipping cream, pippin, walnuts

Taken from www.epicurious.com/recipes/food/views/pork-roast-with-apples-cider-and-cream-380244 (may not work)