One of the best tools everyone should have in their kitchen is a slow cooker. All too often, at the end of the day I find that I have nothing for dinner and nothing defrosted leaving Patrick and I eating eggs and toast. The slow cooker is the perfect remedy. This recipe is an all in one, cook it and leave it type of meal which is perfect for those super busy days!

Cook Time: 5 1/2-6 hours
Serves 4

2 Tbs olive oil or grape seed oil
2 1/2lb pork loin roast, trimmed of fat
1 yellow onion
1 ounce assorted mushrooms, stemmed, thoroughly cleaned (I just used white mushrooms)
1 cup apple juice or apple cider
1/2 cup Chardonnay or other white wine (it needs to be of good quality because once the alcohol is cooked out you are left with the flavors of the wine. This doesn't mean you need to spend a lot. see below)
1 pippin or other tart, firm-fleshed apple, sliced (I used Granny Smith)
1 cup walnuts (if you're allergic, omit)

Suggested Beverages: Kendall-Jackson and Beringer make good Chardonnays that are under $10. Whatever you use for this recipe, use as your drink for the night. Delicious!

Place a large saute pan over medium-high heat and add oil. Add the pork and cook, turning, for about 15 minutes until browned evenly on all sides. Transfer meat to slow cooker.
Add onions to the pan and saute in the oil for about 7 minutes until it just turns brown. Add mushrooms, saute for about 5 minutes until the begin to get soft. Add juice and wine, cook until it reduces in half, about another 10 minutes, scraping bits from the bottom of the pan.
Pour the sauce and vegetables over the roast. Cover and cook on low for about 6 hours or until internal temperature is 165F. Mine was a little dry after 6 so I would suggest checking it at 5 1/2.
Remove the roast from the slow cooker and put on a plate. Add the cream and apples to the juices, stir well. Return the meat; continue cooking on high for another 30 minutes.
Preheat the oven to 350. Spread the walnuts on a baking sheet and toast, stirring occasionally, for 7 to 10 minutes.

Remove the pork from the slow cooker and cut into serving slices. Spoon the sauce and vegetables over the meat. Garnish with walnuts.


Reheating Tip: slice off the amount of meat you want, place it in a pan over medium heat. Add the sauce with onions, let it warm through. Right before the meat is ready add a little more sauce and warm it. Serve.