Slow Cooker Roast Pork with Parsnips and Sweet Potatoes
Before we get to the recipe for slow cooker apple roast pork, I just have to share how beyond EXCITED I am for my first guest post! Many thanks go out to Paula and Meg for having me here today!
Slow Cooker Apple Roast Pork with Parsnips and Sweet Potatoes
- 1.5 lbs pork loin
- 3-4 small apples, peeled and cut into wedges (I used fuji, use as sweet an apple as you can find)
- 4 small sweet potatoes, washed and halved
- 4-6 parsnips, peeled and cut to desired shape
- 2 cups of water
- Salt and pepper to taste (I used 1 teaspoon of each)
- 1 Tablespoon butter
- 2 Tablespoons flour (Gluten Free, if necessary)
- 4 Tablespoons honey
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon allspice
- ⅛ teaspoon nutmeg
Directions:
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Place apples in the bottom of the slow cooker.
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Place pork loin on top of the apples, place a few apples on top of the loin.
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Place sweet potatoes on one side of the loin and parsnips on the other.
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Salt and pepper the contents of the slow cooker.
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Poor water into slow cooker.
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Set slow cooker to low and allow to cook for 6-8 hours.
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After the roast has finished cooking, carefully remove each component, cover it with foil, and set aside.
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Heat a large skillet to medium-high.
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Melt butter in skillet.
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Sprinkle flour into melted butter and stir until well combined. Cook for a few seconds, when bubbly add drippings and apple from the slow cooker. Be careful it will be very hot.
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Add honey, cinnamon, ginger, allspice, and nutmeg to skillet. Stir well.
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Continue stirring until sauce thickens.
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Plate food as desired and pour sauce over the pork roast.
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Serve.