Friday, July 27, 2012

Pork Roast with Sweet Potatoes

This is such a great slow cooker recipe, traditional with a unique twist to keep it interesting.  It's also a great dish to serve to company.  Since it's thrown in the crock pot in the morning, all you'll need to do while the guests are there is throw together a salad to serve on the side.  Better yet, put those guests to work and get everyone chopping in the kitchen! :)

This recipe was adapted from one in  Not Your Mother's Slow Cooker: Family Favorites which is one of my all-time favorite cook books because everything is delicious and nothing comes out of a can.  Don't skimp on the candied ginger in this dish, it really takes this dish to the next level.  You might also want a loaf of nice crusty bread to soak up all the yummy juices!

Slow Cooker Garlic Pork Roast and Sweet Potatoes

2-3 large sweet potatoes, peeled and cut into chunks
3 med. carrots, cut into chunks
3 small sweet onions, quartered
1 3-4 lb. pork loin roast, trimmed of fat and tied with twine
1 tsp. dried oregano or marjoram
1/4 tsp. garlic powder
salt and pepper to taste
1/2 c. apple cider or apple juice
1/4 c. chicken broth
3 Tbsp. brown sugar
2 Tbsp. chopped crystallized ginger

Coat the inside of your slow cooker with cooking spray and add the vegetables.   Rub the roast with oregano, garlic powder, salt and pepper.  Nestle it down into the veggies.  Combine all remaining ingredients except ginger and pour over the roast.  Sprinkle the ginger on top.  Cover and cook on low 8-9 hours or high 4-5 hours. 

Transfer the roast to a platter and cover with aluminum foil.  Let stand for 10 mins to let the juices settle.  Remove the twine and carve the roast into thick slices.  Serve with vegetables and juices from the crock.  

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