Pork Roast and Harvest Vegetables
Serve whole grain noodles or brown rice with the fragrant apple-spice sauce and super-tender meatperhaps with some applesauce on the side.
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Pork Roast and Harvest Vegetables
Directions
- Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- to 5-quart slow cooker. In a large skillet heat oil over medium heat; add meat. Cook meat until brown, turning to brown evenly on all sides. In cooker combine parsnips, carrots, sweet pepper, and celery. Sprinkle with tapioca.
- In a small bowl combine apple juice concentrate, the water, bouillon granules, cinnamon, and black pepper. Pour over vegetables. Place meat on top of vegetables.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
- Transfer meat and vegetables to a serving platter. Strain cooking liquid; skim off fat. Drizzle some of the cooking liquid over meat; pass remaining cooking liquid.
Nutrition Facts (Pork Roast and Harvest Vegetables)
- Per serving:
- 309 kcal ,
- 9 g fat
- (3 g sat. fat ,
- 2 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 73 mg chol. ,
- 272 mg sodium ,
- 32 g carb. ,
- 4 g fiber ,
- 3 g sugar ,
- 24 g pro.