Makes 4 to 6 servings
½ cup apple juice or cider
1 ½ pounds sweet potatoes, sliced ½-inch thick
3 medium onions peeled, sliced and separated into rings
- Teen, one of 14 siblings, finally gets to be a kid
- Seattle sushi fans, rejoice: Shiro's new place is open
- UW fires women’s crew coach Bob Ernst
- What concussion testing did WSU QB Luke Falk have to go through? We ask WSU's team physician, Dr. Dennis Garcia
- Students say WWU’s response to racist threats not enough
Most Read Stories
4 medium apples, sliced
2 pounds center-cut boneless pork roast, trimmed of fat
2 teaspoons Dijon mustard
¼ teaspoon black pepper
6 fresh sage leaves, snipped, or ½ teaspoon dried sage
¼ cup cold water
1 teaspoon brown sugar
2 tablespoons cornstarch
1. Pour apple juice into slow cooker.
2. Add sweet potato slices in a layer, followed by onion rings and then sliced apples (peeling optional).
3. In a large nonstick skillet over medium heat, brown pork on all sides.
4. Settle pork onto the apple slices.
5. Brush mustard over the roast. Sprinkle with pepper and sage.
6. Cover and cook on low for 4 to 5 hours, or until the roast is done and registers 145 degrees on an instant-read thermometer.
7. Move the roast to a platter and cover it with foil to keep it warm.
8. Using a slotted spoon, lift the sweet potato, onion and apple slices into a bowl. Cover to keep the mixture warm.
9. In a small bowl, stir together the water, sugar and cornstarch until smooth.
10. Stir cornstarch mixture into the juice in the cooker.
11. Cook, stirring often until thickened, about 5 to 10 minutes.
12. Slice the pork. Top with the sweet potato, onion and apple slices. Spoon the sauce over everything.
From “Fix-It and Forget-It” by Phyllis Good (Good Books, 2013)