Stuffing - Mix the cranberries, pecans and herb cheese and spread on the inside of the pork loin along with a little salt and pepper and tie up with kitchen twine. Season the loin well with salt and pepper and pan saute in a large pan in olive oil until lightly brown on each side and transfer to a crock pot.
Vegetables - To the crock pot add the potatoes, apples, onions and then top with all the herbs, seasoning, maple syrup, cider and white wine. Cover and cook 10-12 hrs on low, or 7-9 on medium high.
Once done, remove and let set before slicing. I take the vegetables out and transfer to a bowl and cover. I like to add a little corn starch to some sauce to make a slurry to lightly thicken the sauce. This is optional.
Top the pork loin with the vegetable mixture and a little gravy for a great dinner.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	578.04 Kcal (2420 kJ)
Calories from fat	278.91 Kcal
		% Daily Value*
Total Fat	30.99g	48%
Cholesterol	99.04mg	33%
Sodium	105.83mg	4%
Potassium	924mg	20%
Total Carbs	40.96g	14%
Sugars	24.56g	98%
Dietary Fiber	4.64g	19%
Protein	33.22g	66%
Vitamin C	8.3mg	14%
Vitamin A	0.5mg	16%
Iron	2.6mg	15%
Calcium	94.9mg	9%

Amount Per 100 g
Calories	167.97 Kcal (703 kJ)
Calories from fat	81.05 Kcal
		% Daily Value*
Total Fat	9.01g	48%
Cholesterol	28.78mg	33%
Sodium	30.75mg	4%
Potassium	268.5mg	20%
Total Carbs	11.9g	14%
Sugars	7.14g	98%
Dietary Fiber	1.35g	19%
Protein	9.65g	66%
Vitamin C	2.4mg	14%
Vitamin A	0.1mg	16%
Iron	0.8mg	15%
Calcium	27.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

13.3

Points
15

PointsPlus

Good Points

saturated fat free,
very low sodium

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