Pork-apple supper can be made in slow cooker

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This dish is pure fall comfort. And the most comforting thing about it is the ease of making it in a slow cooker and coming home from a long, hard day to the wonderful smells of apples and spices.

The only bother you’ll have is browning the meat and then cooking it on the high setting of your cooker for an hour before you leave it on low for 7 or 8 more hours. But if you start it early enough in the morning, you’ll just have time to switch the setting as you race out the door. This recipe is from “Not Your Mother’s Slow Cooker” by Beth Hensperger and Julie Kaufmann.

Roast Pork with Apples

3-to 4-pound pork loin roast, boned and tied, trimmed of fat and blotted dry

Salt and freshly ground black pepper

6 to 7 tart cooking apples, peeled, cored and quartered

1/4 cup apple juice, fruity wine or champagne

1/4 cup firmly packed light brown sugar

1 1/2 teaspoon ground ginger

Preheat broiler. Season pork roast with salt and pepper and place on a rack in a shallow roasting pan. Brown it on all sides under the broiler or in a skillet over high heat to remove excess fat; drain well.

Coat a medium to large slow cooker with nonstick cooking spray. Put apple quarters in the cooker and set roast on top of them. Combine apple juice, brown sugar and ginger in a small bowl and spoon over the roast. Cover and cook on high for 1 hour. Reduce setting to low and cook until fork tender, about 7 or 8 hours. Transfer pork to a warm platter and let rest 10 minutes. Slice and serve warm with apples alongside. Makes 6 to 8 servings.

Per serving: 489 calories, 31 g protein, 32 g fat, 12 g saturated fat, 20 g carbohydrate, 1 g fiber, 119 mg cholesterol, 41 mg sodium.

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