HERITAGE PORK ROAST
INGREDIENTS
- 1/2 cup apple juice or apple cider
- 1 1/2 lbs. sweet potatoes, peeled and sliced 1-inch thick
- 3 medium onions, peeled, sliced and separated into rings
- 4 medium apples, peeled and sliced
- 2-lb. center-cut boneless pork roast, trimmed of fat
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 4 fresh sage leaves, snipped or 1/8 teaspoon dried
- 1/4 cup cold water
- 1 teaspoon brown sugar
- 2 tablespoons cornstarch
DIRECTIONS
- Pour the apple juice into a slow cooker, then layer the sweet
- potatoes, onions and apples.
- In a large nonstick skillet over medium-high heat, brown the pork on
- all sides. Place the pork on top of the potato and apple slices.
- Brush the mustard over the roast and sprinkle the roast with the
- pepper and sage. Cover and cook on the low setting until the roast is
- done and registers 165˜ on an instant thermometer, about 7-9 hours.
- Transfer the roast to a platter and keep it warm. Using a slotted
- spoon, transfer the apple-sweet potatoes mixture to a bowl and keep it
- warm.
- In a small bowl or glass measuring cup, combine the water, sugar and
- cornstarch. Stir the cornstarch mixture into the juice in the cooker;
- cook, stirring often, until thickened, about 1-2 minutes. Serve the
- sauce with the roast and apple-potato mixture
