Serving up fall’s best feel-good foods doesn’t have to be hard. One clever solution: apple butter. Made from apples slow-simmered in kettles of sugar, apple cider and spices, apple butter is more than just a spread. It’s also a versatile ingredient that can enhance your favorite sweet and savory recipes. Made with American-grown apples in the classic Pennsylvania Dutch style, Musselman’s Apple Butter lends a unique taste to main dishes and desserts alike.
While this one-pot dinner saves time on busy fall evenings, it also boasts a rich, tangy sauce that gets a special twist from the spice of apple butter. Fall is also the perfect time for creating beloved desserts, and whoopie pie is always a winning choice. This spiced up version of the traditional favorite draws its flavor from Musselman’s Apple Butter, with an old-fashioned taste that is the essence of comfort food.
Find more feel-good recipes for fall at musselmans.com.
Slow Cooker Pork Loin with Vegetables
- 2 pounds pork loin
- 1 large red onion
- 1 1/2 pounds baby potatoes
- 1 pound baby carrots
- 4 garlic cloves, minced
- 1 cup Musselman's Apple Butter
- 1/3 cup Dijon mustard
- 1/3 cup soy sauce
- 1 cup beef broth
- Place large nonstick skillet over medium-high heat. (If using regular skillet, add 1 tablespoon oil.) Season pork loin with salt and pepper, and place in skillet.
- Sear pork loin on all sides to seal in juices, about 8-10 minutes.
- Peel onion and cut into large chunks. Cover bottom of large, 6-quart slow cooker with half the chopped onion, potatoes and carrots.
- Lay seared pork loin over top and surround with remaining vegetables.
- In small bowl, whisk together minced garlic, apple butter, mustard, soy sauce and broth. Pour mixture over pork and vegetables.
- Cover slow cooker and cook on low 8-10 hours or high 4-6 hours.
- Once potatoes are tender, cut tenderloin into thin slices and place on platter, surrounded by vegetables.
- Taste gravy, and season with salt and pepper, as needed, then pour gravy over pork and serve.
Spice Cake Whoopie Pies
- 1 box spice cake mix, dry
- 1 1/2 cups Musselman’s Apple Butter
- 1/2 cup vegetable oil
- 2 eggs
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- Heat oven to 350°F. Line baking sheet with parchment paper or silpat liner.
- In large bowl, mix together dry cake mix, apple butter, oil and eggs until smooth. Let stand 3-4 minutes.
- Spoon batter onto prepared baking sheet, one heaping, rounded tablespoon at a time. Space about 2 inches apart.
- Bake about 14 minutes and let cool completely.
- To make cream cheese frosting, beat together cream cheese, butter and powdered sugar until fluffy.
- Add milk and vanilla, and beat another 1-2 minutes.
- Frost flat side of each “pie” half with frosting and place halves together. Store in sealed container in refrigerator.