Pork and Apricots with Mashed Sweet Potatoes
- Place sweet potatoes in the bottom of a 6-quart slow cooker. Trim fat from pork roast. Combine the tarragon, fennel seed, garlic, salt, and pepper in a small bowl; rub onto pork roast.
- In a very large skillet, brown roast on all sides in hot oil. Drain off fat. Place meat on top of sweet potatoes in cooker. Add sausage. Pour broth and 1/2 cup of the apricot nectar over all.
- Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours, adding dried apricots for the last 30 minutes of cooking.
- With a slotted spoon, transfer pork, sausage, and apricots to serving platter. Transfer sweet potato chunks to a large bowl; mash with a potato masher.
- Strain cooking liquid into a glass measuring cup. Skim fat from cooking liquid; discard fat. Reserve 2 cups liquid (if necessary add chicken broth to measure 2 cups). In a small bowl whisk together the remaining 1/4 cup apricot nectar and the cornstarch. In a medium saucepan, combine cooking liquid and the cornstarch mixture. Cook and stir over medium heat until thickened and bubbly; cook for 2 minutes more. Serve with pork and mashed sweet potatoes. Makes 8 servings.
Nutrition Facts (Pork and Apricots with Mashed Sweet Potatoes)
- Per serving:
- 565 kcal cal.,
- 28 g fat
- (11 g sat. fat,
- 159 mg chol.,
- 1161 mg sodium,
- 29 g carb.,
- 4 g fiber,
- 47 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Courage Lightflow 1470 Days Ago
The sausage overcooked so much that it was a mushy unappealing bits of meat and the flavor had washed out of them entirely. The sweet potatoes were overcooked and watery from the long cooking time, and while the meat was good and the reduction was alright, the apricots would have been better thinly sliced into the reduction. Overall everyone in my family was in agreement. This wasn't great and can be definitely improved on. Next time I would use whole sweet potatoes with their skin on, chop the apricots, and forget the sausage.