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
How to Make It
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.
Warm oil in a skillet over medium-high heat. Cook pork, turning, until browned, about 10 minutes. Transfer to cooker.
Sauté 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.
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.
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