Today I’m drooling over this recipe….meat is my friend right now. My new buddy Kate from Feathering The Crow’s Nest is posting for y’all today….and you’re going to drool too. Thanks Kate!
I’m a recent convert to the crockpot. Not that I didn’t use a crockpot before, but now that I’m home with my girls, it’s become a staple in our house. I’ll be honest, it’s just easier to fix something quickly and then spend the rest of the day chasing my girls down…and yes, they do move that quickly.
Once I became a fan of Stacy, my love of the crockpot deepened even more. I used to think crockpots were only useful for soups and meats covered in some type of sauce. Now I make our yogurt, breakfast casseroles, oatmeal, and even “fancier” dinner items consistently.
Today I wanted to share one of the “fancier” items I regularly cook, Cranberry Apple Stuffed Pork Loin. It’s a recipe that I like for company. A delicious meal that is easy to throw together, but will impress whomever is coming to dinner. It started as an oven roasted recipe, but I found myself crouched over the hot oven basting the pork…forever. A great taste, but inefficient and all of us mommies know that an efficient use of your time is key to a happy mom.
Here’s how I make it.
First you need a great looking piece of meat. I buy ours from a local farm. He gives me a great discount so it’s cheaper!
I prefer to use a 3-4 lb piece of meat, but sometimes with our family being small, I’ll use a 1-2 lb piece. If you use a small cut, just know that you have to adjust your time or you’ll dry out your meat.
Cut your pork loin in half lengthwise.
Cover the inside with apple jelly, I use my mom’s homemade apple jelly. She makes it every year when she makes apple butter. My mommy is not only a wonderful cook, but qualifies for sainthood the way she freely gives her goods to everyone, including to me.
Sprinkle the top with rosemary, over the apple jelly. I used about ¼ a teaspoon.
Layer dried cranberries on one side of the pork loin.
Fold over and tie together, otherwise all the cranberries will spill out during cooking.
Place the loin into the crockpot with ½ a cup of apple cider or juice and a tablespoon of Worcester sauce.
Take two tablespoons of jelly and mix with one tablespoon of Worchester sauce. Cover the pork loin with your mixture.
I like to add a thermometer and set the alert at 145 degrees, this ensures that my meat is properly cooked without overcooking, but isn’t necessary to complete the meal. Cooking times depend on the size of your pork loin. For less than 3 lbs, I cook for 1.5 hours at high per lb of meat. For a 3-4 lb pork loin, I cook on low for 6 hours or high for 5 hours.
Now go do something fun, I enjoy cuddling and playing with babies.
Before you know it a delicious meal, simply slice and serve. I love homemade mashed potatoes and steamed broccoli with it. You can also drizzle the cooking sauce over the meat for some extra flavor and moisture, it adds a great sweet and savory flavor.
From my kitchen to yours, enjoy!
Crock Pot Cranberry Apple Stuffed Pork Loin
- 3-4 pound pork loin
- Apple jelly
- 1/4 teaspoon dried rosemary
- Dried cranberries
- 1/2 cup apple cider or juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple jelly
- Cut your pork loin in half lengthwise.
- Cover the inside with apple jelly. Sprinkle the top with rosemary.
- Layer dried cranberries on one side of the pork loin. Fold over and tie together.
- Place the loin into the crockpot with ½ a cup of apple cider or juice and a tablespoon of Worchester sauce.
- Combine two tablespoons of jelly and mix with one tablespoon of Worchester sauce. Cover the pork loin with your mixture.
- For less than 3 lbs, I cook for 1.5 hours at high per lb of meat. For a 3-4 lb pork loin, I cook on low for 6 hours or high for 5 hours. Temperature should read 145 degrees.
*This post is linked at Think Pink Sunday on Flamingo Toes, at Hearth and Soul Blog Hop on Penniless Parenting, at Simple Lives Thursday on GNOWFGLINS, at Pennywise Platter on The Nourishing Gourmet, at Tuesdays at the Table on All the Small Stuff, and at Fat Tuesday on Real Food Forager.
Kate Smith-Crow is a full time stay at home mommy and part time scientist who recently left the lab to fully enjoy her family, especially her two sweet baby girls. She now spends her time learning to farm on their four acre property in the mountains of East Tennessee. A recent convert to a whole foods diet, Kate is in the process of changing the way her family eats and lives. Her favorite activities include crocheting, sewing, and finding new ways to sustainability. Kate blogs about their recent lifestyle changes at Feathering the Crow Nest and shares her recent crafts on her Facebook page.