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
Place apples in the bottom of the slow cooker.
Place pork loin on top of the apples, place a few apples on top of the loin.
Place sweet potatoes on one side of the loin and parsnips on the other.
Salt and pepper the contents of the slow cooker.
Poor water into slow cooker.
Set slow cooker to low and allow to cook for 6-8 hours.
After the roast has finished cooking, carefully remove each component, cover it with foil, and set aside.
Heat a large skillet to medium-high.
Melt butter in skillet.
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.
Add honey, cinnamon, ginger, allspice, and nutmeg to skillet. Stir well.
Continue stirring until sauce thickens.
Plate food as desired and pour sauce over the pork roast.