1 (approx 2 1/2 to 3-lb) pork loin boneless roast
1/2 tsp dried sage
3 garlic cloves, minced
1 tsp salt
1/2 tsp freshly grated black pepper
1 jar (12-oz) pork gravy
4 Gala (or your choice of cooking apple) apples
In a cup mix the sage, garlic, salt and pepper together to make a rub. Rub over the surface of the roast.
Pour the gravy over the bottom of the cooker. Core and coarsely chop 2 of the apples but do not peel. Stir chopped apples into the gravy.
Place the pork over the apple/gravy mixture. Place lid on cooker and cook on the low setting 5 to 7 hours.
Core the remaining two apples and cut each unpeeled apple into 8 wedges; add to the cooker, around the pork, for the last hour of the cooking time.
Remove the pork along with the apple wedges and let stand. Remove the apple pieces from the gravy, using a slotted spoon, place in food processor and puree. Add a cup of the cooking liquid to the apple puree and warm the mixture.
Slice the pork and serve with the apple wedges and gravy.
Yield: 8 servings