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.
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.
Servings and Ingredients
|3 medium russet potatoes, peeled and cut into 1-inch cubes|
|3 medium carrots, chopped|
|2 Granny Smith apples, peeled, cored and sliced|
|2 celery, 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
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.
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.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 90mg
- Sodium: 160mg
- Total Carbohydrates: 48g
- Protein: 35g
From the week of October 3, 2012.