• 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
  1. Pour the apple juice into a slow cooker, then layer the sweet
  2. potatoes, onions and apples.
  3. In a large nonstick skillet over medium-high heat, brown the pork on
  4. all sides. Place the pork on top of the potato and apple slices.
  5. Brush the mustard over the roast and sprinkle the roast with the
  6. pepper and sage. Cover and cook on the low setting until the roast is
  7. done and registers 165˜ on an instant thermometer, about 7-9 hours.
  8. Transfer the roast to a platter and keep it warm. Using a slotted
  9. spoon, transfer the apple-sweet potatoes mixture to a bowl and keep it
  10. warm.
  11. In a small bowl or glass measuring cup, combine the water, sugar and
  12. cornstarch. Stir the cornstarch mixture into the juice in the cooker;
  13. cook, stirring often, until thickened, about 1-2 minutes. Serve the
  14. sauce with the roast and apple-potato mixture
Our family loves this.