1 tablespoon olive oil
1/2 cup vegetable broth
1 4 1/2 - 5 lb. boneless pork loin roast, well trimmed
2/3 cup chopped fresh button mushrooms
2/3 cup chopped onion
2/3 cup peeled and chopped red apple
2 teaspoons minced garlic
1/3 cup finely chopped walnuts
1 teaspoon ground thyme
1 1/2 teaspoons salt, divided use
1 1/2 teaspoons black pepper, divided use
1/3 cup maple pancake syrup, warmed (divided use) |
Spread oil on inside of 5-6 quart slow cooker. Pour broth in slow cooker.
Roll cut the pork by placing on a cutting board with an end in front of you. Use a sharp knife to cut the pork to about a 1/2-inch thickness, “unrolling” the pork as you cut.
In a medium bowl, stir mushrooms, onion, apple, garlic, walnuts, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper together. Stir in 2 tablespoons syrup. Spread over pork. Starting on a long side, roll up pork jellyroll style. Use kitchen twine to tie pork at 2-inch intervals.
Place pork in slow cooker, cut side down. Drizzle with remaining syrup and sprinkle evenly with remaining salt and pepper. Cook on low for 6-7 hours.
Remove from slow cooker to cutting surface. Remove twine. Slice pork into 1-inch thick slices. Arrange on large platter. Drizzle with remaining liquid in slow cooker as desired. Garnish as desired.
Serves 8-10. |