Instructions: Slow Cooker Directions: Trim excess Fat from pork and discard. Spray large skillet with nonstick cooking spray; heat over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove; set aside.

Add onion, celery, pecans, jalapeno pepper, sage, rosemary and pepper to skillet. Cook 5 minutes or until tender; set aside.

Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. (If you prefer a more moist dressing, increase the chicken broth to 1 1/2 cups.)

Spoon stuffing mixture into slow cooker. Arrange pork on top. Cover and cook on Low about 5 hours or until pork is tender and barely pink in center. Serve with vegetable salad, if desired.

This recipe yields 6 servings.

Caution: Jalapeno peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

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