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.
She and her husband Roger are the parents of four young adults in San Jose, CA. When she’s not dating her husband or hanging out with her puggle Jake, Kathi is speaking at retreats, conferences and women’s events across the US.
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