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1
Place a large saute pan over medium-high heat and add the oil.
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2
Add the pork and cook, turning, for about 15 minutes, until evenly browned on all sides.
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3
Transfer the meat to the slow cooker.
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4
Add the onion to the pan and saute in the oil for about 7 minutes, until it just begins to brown.
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5
Add the mushrooms and saute for 5 minutes, until tender.
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6
Add the apple juice and wine and cook for 10 minutes, until reduced in half, scraping any bits from the bottom of the pan.
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7
Pour the sauce and vegetables over the roast.
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8
Cover and cook on low for about 6 hours, until the meat is very tender and has reached an internal temperature of at least 165F.
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9
Remove the roast from the slow cooker and set aside on a plate.
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10
Add the cream and apple to the juices in the slow cooker and stir well.
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11
Return the meat to the slow cooker and continue cooking on high for 30 minutes.
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12
Preheat the oven to 350F.
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13
Spread the walnuts on a baking sheet and toast, stirring occasionally, for 7 to 10 minutes, until evenly browned.
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14
Remove from the oven and allow to cool.
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15
When cool enough to handle, coarsely chop the walnuts.
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16
Remove the pork from the slow cooker and cut into serving slices.
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17
Arrange the pork on plates and spoon on the sauce and apples.
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18
Garnish each serving with the walnuts and serve at once.
