| 15 min | 8 hr 15 min | 8 servings | | Slow Cooker Garlic Pork Roast and Sweet Potatoes 1 | boneless pork loin roast (3 1/2 lb) | 1 | tablespoon vegetable oil | 1 | teaspoon salt | 1/2 | teaspoon pepper | 4 | cups 1-inch pieces peeled dark-orange sweet potatoes | 1 | medium onion, sliced | 6 | cloves garlic, peeled | 1 | cup chicken broth | 1. | If pork roast comes in netting or is tied, remove netting or strings. Remove fat from pork. In 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over pork. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. | 2. | In 4- to 5-quart slow cooker, place sweet potatoes, onion and garlic. Place pork on vegetables. Pour broth over pork. | 3. | Cover; cook on Low heat setting 8 to 10 hours. | High Altitude (3500-6500 ft): No change. | Nutrition Information: 1 Serving: Calories 410 (Calories from Fat 160); Total Fat 17g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 125mg; Sodium 510mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 11g); Protein 46g Percent Daily Value*: Vitamin A 200%; Vitamin C 15%; Calcium 4%; Iron 10% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 6 1/2 Very Lean Meat; 2 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet. You can use apple juice for the chicken broth. | The flavor of dark-orange sweet potatoes is preferred, but you can use whatever variety you like. Also, after browning the roast, use a small amount of chicken broth to deglaze the pan. Heat the broth in the skillet, and stir to loosen the browned bits of food on the bottom. | | | Ratings and Reviews
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