Monday, October 12, 2009

Autumn Pork Roast

We had the most delicious dinner last night and I wanted to post the recipe. It was a slow-cooker pork roast and when we got home from church, our house smelled so strongly of roasting pork and apples that it made your stomach hurt. The meat was tender and the gravy was delicious with the herbs and hint of sweet apples.

Add to crock-pot:
Pork sirloin roast
2-3 apples, cored and sliced (flavorful apples like Jonathon or Fuji work best)
1 onion, chopped into large pieces

Spray the top of the roast with cooking spray or rub with a bit of olive oil. Sprinkle with coarse-ground salt and pepper, garlic powder and rosemary. Sprinkle generously since it will be seasoning the entire roast. Cover and cook for several hours until meat is tender and falling apart.

Remove meat from crock-pot, cover tightly with tin foil and let rest for 10 minutes. In the meantime, pour all the cooking juices into a shallow pan, straining out the large chunks of apples and onions. Add 2 cups of chicken stock (or 2 cups of water and 2 tsp. chicken bullion). Mix 2 tbsp. cornstarch in 1/2 cup cold water, bring juices and stock to a boil and whisk in the cornstarch mixture. Whisk until the entire mixture boils and gravy thickens. Add salt, pepper or additional seasoning to taste.

Serve roast with candied carrots and mashed potatoes.

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