4 to 5 pound boneless pork loin roast (untied)
1 large bottle Catalina dressing
1 Granny Smith apple
1 medium sweet or Vidalia onion
1 tbsp. olive oil
salt and pepper

On a stove top on high heat, place a frying pan coated with 1 tablespoon olive oil. Lightly sprinkle salt and pepper on the loin roast and place on the pan. Reduce the temperature to medium and sear the loin an all sides.

Preheat a slow cooker and place the pork loin roast in the center of the pot. Chop one sweet or Vidalia Onion and place around the roast. Peel, core and chop one Granny Smith apple and place around the roast, then pour one container of Catalina dressing over all ingredients. Cover the cooker and cook on low approximately four hours or until the roast reaches 175°F in the center with a meat thermometer.

Using tongs, carefully remove the roast to a cutting board, loosely cover with foil and let sit for ten minutes. Slice roast and place in your serving plate. Pour the remaining cooking sauce from the cooker into a container and drizzle a small amount over the roast. Reserve the balance of the sauce for the table.

Serves 6 to 8.

Submitted by: William Fowler