Aren't those cranberries and apples just gorgeous? Fall is here! Unfortunately, this has been the rainiest fall ever in my 28 years in Atlanta and I don't like it one bit!!! Flooding was so bad that some schools closed! On the other hand, I've been inside the house more, with more time to cook and so I made my first roast all by myself.
To me, a roast is the ultimate grownup dish, although I did not make the standard pot roast, but I used my beautiful, red, slow cooker once again. And I must say, the dish was divine! The recipe was from my old standby cookbook, "Fix-It and Forget It Lightly" by Phyllis Pellman Good and the cranberries and apples made the pork so sweet, it was like pork candy!
This was another big step for me ED-wise, because pork is another one of my fear foods, but I adore cranberries and my mom had already bought the pork when it was on sale...
2 lbs Pork Tenderloin, fat trimmed
2 Tbsp. Canola Oil
3 cups Apple Juice
3 Granny Smith Apples
1 cup Fresh Cranberries
3/4 tsp. Salt
1/2 tsp. Black Pepper
1. Brown roast on all sides in skillet in canola oil. Place in slow cooker.
2. Add remaining ingredients.
3. Cover. Cook on low 6-8 hours.
(This is what it looks like when it's done. The apples and cranberries are mushy and the roast is easily cut with a fork.)
This was so easy, yummy, and festive looking that I might make this for a holiday meal!