Autumn Harvest Pork Loin

This recipe is another from Fix-It and Forget-It Recipes for Entertaining. The cider makes for a different but delicious gravy. Makes 4-6 servings. I have made this both with and without the apples. I think I like it without best, but both ways are fine.

1 cup cider or apple juice

1 1/2 - 2 pound pork loin

Salt

Pepper

2 large Granny Smith apples, peeled and sliced

1 1/2 whole butternut squashes, peeled and cubed

1/2 cup brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

1. Heat cider in large skillet. Sear pork loin on all sides in cider.
2. Sprinkle meat with salt and pepper on all sides. Place in slow cooker, along with juices.
3. Combined apples (if desired) and squash. Sprinkle with sugar and herbs. Place around pork loin.
4. Cover. Cook on low 5-6 hours.
5. Remove pork from cooker. Let stand 10-15 minutes. Slice into 1/2 inch thick slices. Make gravy with the juice.
6. Serve topped with apples and squash.