This recipe is not only really flavorful but it is super healthy for you. I usually make a salad to go with it. I actually don't remember where I got it so I can't attribute it to anyone but I know it was a quite a few years ago and off the Internet.
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours, 20 minutes
Ingredients:
•3 lb. boneless pork sirloin roast
•1 Tbsp. extra virgin olive oil
•1 acorn squash
•2 sweet potatoes, peeled
•1/2 cup apple butter (I prefer the old fashioned kind from the Amish)
•3 Tbsp. prepared horseradish
•1 Tbsp. cornstarch
•1/2 tsp. ground allspice
•1/4 tsp. pepper
•1 cup chicken broth
•1 teaspoon dried thyme leaves
Directions:
Heat oil in a heavy skillet and cook pork roast until browned on all sides, turning occasionally. This should take about 10 minutes. While that's cooking, cut the acorn squash into 8 wedges and remove seeds (I zap it for about 3 minutes if it is a large squash to make it easier to cut). Do not peel. Peel sweet potatoes and cut into chunks. Place squash and sweet potatoes in 6-7 quart slow cooker. Top with browned pork roast.
In a small bowl, mix together apple butter, horseradish, cornstarch, allspice, pepper, chicken broth, and thyme. Pour into slow cooker.
Cover crockpot and cook on low for 7-9 hours until pork and vegetables are tender.
Makes 8 servings
Each serving has:
Calories: 410
Fat: 12 grams
Sodium: 200 mg
This recipe is not only really flavorful but it is super healthy for you. I usually make a salad to go with it. I actually don't remember where I got it so I can't attribute it to anyone but I know it was a quite a few years ago and off the Internet.
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours, 20 minutes
Ingredients:
•3 lb. boneless pork sirloin roast
•1 Tbsp. extra virgin olive oil
•1 acorn squash
•2 sweet potatoes, peeled
•1/2 cup apple butter (I prefer the old fashioned kind from the Amish)
•3 Tbsp. prepared horseradish
•1 Tbsp. cornstarch
•1/2 tsp. ground allspice
•1/4 tsp. pepper
•1 cup chicken broth
•1 teaspoon dried thyme leaves
Directions:
Heat oil in a heavy skillet and cook pork roast until browned on all sides, turning occasionally. This should take about 10 minutes. While that's cooking, cut the acorn squash into 8 wedges and remove seeds (I zap it for about 3 minutes if it is a large squash to make it easier to cut). Do not peel. Peel sweet potatoes and cut into chunks. Place squash and sweet potatoes in 6-7 quart slow cooker. Top with browned pork roast.
In a small bowl, mix together apple butter, horseradish, cornstarch, allspice, pepper, chicken broth, and thyme. Pour into slow cooker.
Cover crockpot and cook on low for 7-9 hours until pork and vegetables are tender.
Makes 8 servings
Each serving has:
Calories: 410
Fat: 12 grams
Sodium: 200 mg
