2 lb pork loin roast
1 small butternut squash, chopped
2 apples, chopped coarsely
1/2 cabbage, sliced
salt an pepper to taste
Simple stuff-- layer the squash, apples, cabbage, and pork in the crock pot. Add salt and pepper to taste. Drizzle a small amount of apple cider in and cook on low all day.
This was a crockpot-ification of a pork tenderloin recipe from the December issue of Rachel Ray. I had been thinking about it since seeing the recipe and knew it was a good way to use up the leftover cabbage from the eggrolls. This was a total win. The pork was moist, the cabbage didn't overpower the remaining veggies and it was good!!!! It pretty much tasted the way it smelled and I hoped it would - which is always good. I served everything with the cider sauce on top and loved every bite! David didn't feel like the apple cider overpowered the pork and happily ate his portion too, noting it was still moist without pouring juices over it.