- 1 large yellow onion, sliced
- 3 cloves fresh garlic, minced or pressed
- 2 medium apples, cored and sliced (I used honey crisps, but you could use any variety that you like.)
- 1 (approximately 1 lb.) Smithfield Marinated Roasted Garlic & Herb Pork Loin Filet
- Sea salt and fresh ground pepper, divided and to taste
- 1 cup reduced-sodium chicken stock, divided
- 1½ lbs. small new potatoes
INSTRUCTIONS:
- Line the slow cooker bowl with a slow cooker liner or spray generously with nonstick cooking spray.
- Add onions and garlic to the base of the slow cooker bowl.
- Remove the Smithfield Marinated Roasted Garlic & Herb Pork Loin Filet from its packaging and place on a cutting board.
- Cut slits about ¾ to 1 inch apart in the pork loin (be careful not to cut through the pork completely) to create pockets for apple slices.
- Place two apple slices in each slit on the pork.
- Place any remaining apple slices in the slow cooker bowl with the onions and garlic.
- Add the pork loin on top of the apple, onions and garlic in the slow cooker
- Sprinkle with salt and pepper and then pour about ¾ cup of chicken broth over pork.
- Place a piece of aluminum foil over the pork and tuck in to fit into the bowl to create a "shelf" for the potatoes.
- Add potatoes on top of the foil, sprinkle with salt and pepper and pour remaining chicken stock over potatoes.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove potatoes and place in serving dish, cutting in half if desired.
- Serve pork and potatoes hot/warm with remaining onions and juice/gravy that is left from the cooking process.
- A simple green salad complements this recipe nicely! Enjoy!!
Source: Becky's Best Bites
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