Here’s the final recipe of the week.  I hope you have enjoyed cooking with the Crockpot week.  Remember, next week we will be having a contest where you will be able to submit your favorite recipes…stay tuned!


This is a recipe that I usually double, but then divide into four portions,putting three in the freezer. I keep the stuffing in a separate bag, but otherwise dump everything else in a ziploc bag to freeze. Half of a recipe fits in my small crockpot.

Prep Time: 20 minutes

Cook Time: 4 hours

Ready In: 4 hours 20 minutes

Yields: 6 servings


2-1/2 teaspoons sugar

3/4 teaspoon dried marjoram

3/4 teaspoon rubbed sage

1/2 teaspoon salt

1/4 teaspoon celery seed

1/4 teaspoon ground mustard

1/8 teaspoon pepper

2 pounds boneless pork loin roast

4 Granny Smith Apples

1/4 cup water

1 1/2 cup cranberries

1 pkg Stovetop Stuffing mix


Combine the first seven ingredients; rub over roast. Cover and refrigerate for 4 hours or overnight (Preferred, not required). Place herb rubbed pork in crockpot, surrounded by cranberries and apples. Gently pour water around pork. Cook on High for 4 hours, or low for 6-8 hours. In the last 10 minutes prior to serving, dump the stuffing mix on top of roast, mixing it in the juices. Allow it to cook for a few more minutes, until the stuffing is softened.