©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Winter Pork Roast Dinner

This recipe is one from my new Pillsbury Pot Pies and Casserole magazines.

1 rolled boneless pork loin roast (1 3/4 to 2 lb)
1 teaspoon salt
1/4 teaspoon pepper
3 large dark-orange sweet potatoes, peeled, thinly sliced
1 medium onion, sliced, separated into rings
1 1/2teaspoons dried thyme leaves
1quart (4 cups) apple juice

Sprinkle pork roast with 1/2 teaspoon of the salt and the pepper; place in 4- to 5-quart slow cooker. Place sweet potatoes around and on top of roast. Top with onion; sprinkle with thyme and remaining 1/2 teaspoon salt. Pour apple juice over onion.

Cover; cook on Low setting 6 to 8 hours.

With slotted spoon, remove vegetables from slow cooker; place on serving platter. Remove roast from slow cooker; place on cutting board. Cut roast into slices; place on platter. If desired, drizzle some of cooking liquid from slow cooker over vegetables and roast.

When it was done, I strained about 3 cups of the liquid and set it aside.  I made a roux and added the liquid and made a nice gravy and seasoned it with a bit of salt and pepper to taste.  This one is certainly a keeper!!

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