Ingredients
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1/2 cup apple juice or 1/2 cup apple cider
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1 1/2 lbs sweet potatoes, peeled and sliced 1 inch thick
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4 medium apples, peeled, cored and sliced
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1 (2 lb) center cut pork roast, trimmed of fat
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1 teaspoon Dijon mustard
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1/4 teaspoon black pepper
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4 fresh sage leaves, snipped or 1/8 teaspoon dried sage
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1/4 cup cold water
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1 teaspoon brown sugar
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2 tablespoons cornstarch
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3 medium onions, sliced and separated into rings
Instructions
- Pour the apple juice into the crock pot.
- Then layer the sweet potatoes, onions and apples in the crock pot.
- In a nonstick skillet, brown the pork on all sides over medium-high heat.
- Place the pork on top of the potato and apple slices.
- Brush the mustard over the roast and sprinkle the roast with the pepper and sage.
- Cover and cook on LOW until the roast is done and registers 165°F (73.9°C) on a quick reading meat thermometer, 7 to 9 hours.
- Transfer the roast to a platter and keep it warm.
- Using a slotted spoon, transfer the apple-sweet potato mixture to a bowl and keep it warm.
- Combine the water, sugar and cornstarch in a measuring cup. Stir the cornstarch mixture into the juices in the crock pot and cook on high, stirring often, until they thicken, 1 to 2 minutes.
- Serve gravy over the roast and apple-potato mixture.