I wanted to cook pork loin, but I didn't want to do something boring....I wanted to do something a little "different." So, I started digging through my cupboards and cabinets. I came across dried cranberries and some pecans and walnuts. Knowing I can make almond butter out of almonds, I figured.....why not makes some cranberry, pecan, walnut butter?! So, I did!
I threw the cranberries, pecans and walnuts into a food processor and magic happened. It turned into a wonderful, thick filling for my pork loin. PERFECT!
I got to work cutting my pork loin into pieces so I they would fit into the bottom of my crock, butterlied them, stuffed them and put them in my slow cooker with a little applesauce on top with a prayer. LOL Honestly, sometimes I'm REALLY unsure as to what I'm throwing in my slow cooker is going to be edible. Thankfully, this was! It was delicious actually! My husband was a little unsure of what I was up to, but once he tasted it, he was on board! ;)
Here's the only negative.....the "looks" of this. When it cooks, everything turns very brown. The stuffing looks not very appetizing. BUT, if you can get past that, this is delicious. It also needs to be served with the juices over the top, otherwise it is very dry. I took the picture below of my plate and then ate it as is. It was painfully dry. Tasted good, but dry. When I had it the next day, my husband was like "pour the juices over the top! It's SOO good that way!" So, I did. And he was right. I love that man. He's so smart. (Brownie points?!!!)
Servings: 6-8
Ingredients:
3-4 lb. boneless pork loin
1/2 cup walnuts
1/2 cup pecans
3/4 cup craisins (dried cranberries - or any other dried fruit you like)
1 Tbsp. honey
3/4-1 cup natural applesauce
1/2 cup water
salt and pepper to taste
Directions: (Use a 5-6 Quart or larger slow cooker for this recipe)
In a food processor, place the walnuts, pecans, craisins and honey.
Process this until it forms into a thick paste that looks something like this....
If your pork loins will fit into your slow cooker without cutting it into pieces, great. Mine would not, so I cut mine into 4 equal sections, then butterflied them open.
Spread the cranberry, walnut, pecan paste onto one half of each piece of your pork loin.
Close them up and put them into the bottom of your crock.
Sprinkle them with salt and pepper.
Pour the applesauce over the top and add the water to the bottom of the crock.
Cook on LOW for about 7 hours or on HIGH for 3.5 hours.
Serve and ENJOY!
