Roast Pork with Apples
From:	Marielle, Quebec, Quebec, Canada
Comments:	Serve sliced pork with some apples alongside, along with mashed potatoes, peas and any desired chutney. Medium or large round or oval cooker.
Servings:	6 to 8

1 [3 to 4-pound / 1.4 to 1.8-kg] boned and tied pork loin roast Salt and fershly ground black pepper, to taste 6 to 7 tart apples, peeled, cored and quartered 1/4 cup [60 mL] apple juice, fruity white wine, or Champagne 1/4 cup [60 mL] firmly packed light brown sugar 1 1/2 teaspoons [7.5 mL] ground ginger Nonstick cooking spray

Trim pork of visible fat then blot dry meat. If desired, preheat oven broiler. Season pork with salt and pepper; transfer into a shallow roasting pan or a skillet. Brown meat on all sides under preheated broiler or in skillet over high heat to remove excess fat; drain well. Coat slow cooker with nonstick cooking spray. Arrange apple quarters into slow cooker and set the rosat on top of them. Combine apple juice, fruity white wine or Champagne, light brown sugar and ground ginger into a small bowl. Spoon over the roast, rubbing it all over. Cover slow cooker and cook on 'HIGH' for 1 hour. Reduce setting to 'LOW' and cook until fork tender, for 7 to 8 hours. Transfer pork to a warm platter; leave to rest for 10 minutes. Slice to serve, warm.