Recently, I posted a Sweet Potatoes with Maple Syrup and Pomegranate Seeds recipe on Twitter and Crown Maple Syrup retweeted my recipe! I felt honored! I've been staying away from refined sugar lately and only cooking with Sugar in the Raw, Honey and Maple Syrup as my sweeteners. I contacted Crown Maple and they happily sent me some samples to try.
Currently, Crown Maple Syrup is having a #TaptoTable Challenge, so I happily accepted!
As per usual, I took my cue from whatever caught my eye in the grocery store. Yesterday, it was cranberries (they're so beautiful) and pork loin. They were a beautiful marriage with the Crown Maple Dark Amber and Medium Amber. The final product was sweet, with a hint of tartness from the cranberries.
I'm excited to share the recipe with you!
2-3 lb. boneless pork loins
12 oz. cranberries
3 apples (I used Gala,) sliced
1/4 tsp. salt
1/8 tsp. pepper
1.7 oz. Crown Maple Dark Amber Syrup
1.7 oz. Crown Maple Medium Amber Syrup
Directions: (Use a 3 quart slow cooker for this recipe)
I used my 360 Cookware Slow Cooker for this recipe, so I seared my pork loin first. If you don't have one, don't worry about it! Just place your pork loins into your slow cooker and season them with the salt and pepper.
Add in the apples
and the cranberries.
Add in the Crown Maple Dark Amber and Medium Amber Maple Syrup.
Cook on LOW for 7 hours or on HIGH for 3.5 hours.
Serve and Enjoy!