Apple-Cranberry Relish over Bacon Wrapped Pork Tenderloin {in the slow cooker}

Today is the kick-off for the Iron Chef Mom Party!

Head over to Cheerios and Lattes to link up your APPLE recipes!

Below is the recipe I'm submitting.

This apple cranberry relish is one of my FAVORITE recipes ever. I serve it over turkey on both Thanksgiving and Christmas. It's fantastic the day after on a turkey sandwich. And my new way to serve it is over pork tenderloin. The tartness of the Granny Smith just takes the pork to a new level of awesomeness. So delicious. 

Start with your pork tenderloin...you'll need about a two pound tenderloin. We use a package of thick-cut bacon {about twelve pieces}. Lay the bacon out on your cutting board and then criss-cross wrap the tenderloin. Carefully lift the tenderloin and place it into a greased slow cooker.

Then pour in about a cup of white wine. This is my husband pouring in the entire bottle.
{It was a mini-bottle, so that's a cup, right?}
Set your slow cooker to LOW and cook for 6-8 hours.

While your meat is cooking, you can prepare the relish. I would prepare it early so the flavors have time to marry. When I do this for holiday meals, I usually prepare it the night before. It's fantastic the next day.

You'll need: 

• 2 Granny Smith Apples {I really wouldn't substitute a different variety...the tartness is perfection}
• 1 cup of dried cranberries {I used the Craisins}
• 2 limes
• 3 green onions
• 1 jalapeno pepper
• 2 tablespoons honey
• 2 teaspoons apple cider vinegar

Start by juicing your limes into a medium-sized bowl.

Chop your apples {you can just rough-chop them...they'll go through the food-processor later} and toss them with the lime juice. Set aside.

Seed & chop the jalapeno and chop the green onions.

Pour your apples and lime juice mixture into the food processer. Add all of the other relish ingredients.

Pulse the food processor until it looks like the above.
Cover and refrigerate for at least an hour {if not more or overnight, even}.

When your pork tenderloin is completely cooked, let it rest for about 10 minutes on a cutting board, slice and serve with the relish.

This recipe is a variation from a recipe in the 2004 Southern Living Christmas Book...I've adapted it to our own tastes and preferences. 

{i linky-party here}
and at Savvy Southern Style