Ingredients
2.5 lb roast pork loin, boneless
1 tsp kosher salt
½ tsp lemon pepper seasoning
1 small red onion, halved, sliced
15 oz whole cranberry sauce
1 cup rose wine
2 tbsp Dijon mustard
6 McIntosh apples, peeled, cored, and cut into 2-inch chunks
1 tbsp cornstarch
2 tbsp water, cold
Preparation
Place the roast into the crockpot.
Sprinkle with salt and lemon pepper, and place onion on top. In a small bowl, combine the cranberry sauce, wine and mustard; pour over pork.
Add the apples, cover, and cook on high for 6 hours.
Remove pork and let stand for 10 minutes.
Remove solids with a slotted spoon and reserve.
Pour sauce into a small saucepan and bring to a boil.
Combine cornstarch and water and add to sauce; continue boiling for 5 minutes until sauce thickens a bit.
Slice pork (it will be so tender that this won’t look pretty, but no one will care because it tastes so good!) and place onto a platter.
Top with reserved fruits/onions and pour some of the sauce over the top.
