Pork Roast with Apples and Vegetables

Recipe

Main Dish
Pork Roast with Apples and Vegetables

Primary Media

Platter of pork roast served with vegetables and apple slices

User Rating

3.04 out of 5 stars
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73 ratings

Recipe Data

6
Servings
15min
Prep
5hr15min
Total

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    Description

    Browning the pork loin first and then adding the pan juices to the slow cooker is one of our favorite tricks for adding the "mmm" factor. We think you'll agree it's worth the few minutes of prep. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    3medium russet potatoes, peeled and cut into 1-inch cubes
    3medium carrots, chopped
    2Granny Smith apples, peeled, cored and sliced
    2celery, chopped
    3 tbsp.tapioca
    ½(12 oz) can frozen Hy-Vee apple juice concentrate, thawed
    ¼ c.Hy-Vee chicken broth
    ¼ tsp.Hy-Vee ground cinnamon
    ¼ tsp.Hy-Vee ground black pepper
    1 tbsp.Hy-Vee canola oil
    1(2 pound) pork loin roast, trimmed

    Things To Grab

    • Slow cooker
    • Large skillet

    Directions

    1. Place potatoes, carrots, apples and celery in a slow cooker. Sprinkle with tapioca. Combine thawed apple juice concentrate, chicken broth, cinnamon and pepper and pour over vegetables.

    2. Heat oil in a large skillet over medium heat. Brown pork loin on all sides. Place browned pork loin in slow cooker. Pour juices from pan over pork loin.

    3. Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours. Let stand for 10 minutes before slicing and serving.

    Nutrition facts

    Servings

    410 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 90mg
    • Sodium: 160mg
    • Total Carbohydrates: 48g
    • Protein: 35g

    Daily Values

    0%
    Vitamin A 100%
    0%
    Vitamin C 25%
    0%
    Iron 10%
    0%
    Calcium 6%

    Recipe Source:

    From the week of October 3, 2012.