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Pork Loin with Fennel, Apple and Cranberry

Prep time 30 mins
Cook time 7 hrs
Yield Serves: 8


  • 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

Nutrition Information

  • calories 265
  • fat 8 g
  • satfat 2 g
  • protein 29 g
  • carbohydrate 21 g
  • fiber 3 g
  • cholesterol 75 mg
  • sodium 176 mg

How to Make It

  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. 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.

  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.