Categories: Slow Cooker

Ingredients

• 4 lb. boneless pork loin
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 3 cups collard greens, stemmed
• 2 cups cubed cornbread
• 1/2 cup chopped yellow onion
• 1/3 cup chicken broth
• 1 tbsp. apple cider vinegar
• 1/4 tsp crushed red pepper
• 8 slices thick-cut bacon
• 1 head garlic
• 1/3 cup apple cider
• 3 sprigs fresh rosemary

Directions

1. Place tenderloin lengthwise on a work surface. With your knife about 3/4 inch above bottom of pork, slice lengthwise, keeping your blade parallel to surface, cutting to but not through the other side. Unfold pork loin. Working with the larger half, continue slicing pork loin, unrolling as you go, until pork loin is flat. Sprinkle with 1 tsp salt and pepper.

2. In a medium bowl, toss together collards, cornbread, onion, broth, vinegar, red pepper, and remaining 1/2 tsp salt. Spread stuffing mixture to within 1/2 inch of edges of tenderloin. Starting with one long side, tightly roll up meat and filling. Wrap bacon around tenderloin, and tie together at 1-inch intervals with kitchen twine.

3. In a 12-inch cast-iron skillet, cook tenderloin over medium heat until bacon is browned on all sides. Place pork in a slow cooker. Cut 1/3 inch off top end of garlic. Place garlic, cider, and rosemary in slow cooker. Cook until cooked through, about 4 hours on HIGH or 6 hours on LOW. Let stand for 10 minutes before slicing. Garnish with roasted garlic and rosemary.

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