Submitted by Courtney Hardie, Mason, Ohio.

    • 2 tbsp vegetable oil
    • 2 lb pork tenderloin
    • 1 yellow onion, chopped
    • 8 ounces mushrooms
    • 1 c. apple juice or cider
    • ½ c. white wine
    • 1 c. heavy cream
    • 1 large or 2 small Granny Smith apples
    • 1 c. walnuts, chopped

    1. Add oil to sauté pan and over high heat, brown pork on all sides (approximately 15 min.)
    2. Put pork in slow cooker
    3. Add onion to pan and sauté (approximately 7 min.)
    4. Add mushrooms to pan and sauté (approximately 5 min.)
    5. Add juice and wine to pan with onions and mushrooms and cook until liquid is reduced in half, being sure to scrape bits from the bottom of the pan (10-15 min.)
    6. Pour contents of the pan over pork in the slow cooker
    7. Cover and cook on low for 6-8 hours, depending on strength of slow cooker
      1. When the pork is pulling apart, you’re close
    8. When pork is close to being done, add in apples and cream to slow cooker, and cook for additional 30 min.
    9. Remove pork, cover with sauce, and sprinkle walnuts on top