I found this recipe in a "Fast and Healthy" cookbook I picked up in the airport. I think that credit should go to Taste of Home. I was very skeptical about this recipe, because it had apple juice and cinnamon in it (and I typically don't like overly-sweet sauces). However, the sauce cooks down nicely with the beef bouillon and works well with the pork. Very tasty slow cooker meal with minimal prep.
PORK ROAST & HARVEST VEGETABLES
Crock Pot timing is 5-6 hours on high or 10-12 hours on low. Ours cooked for 10 hours on low and it was ready when we were ready to eat. I also used a trimmed pork tenderloin in lieu of the boneless pork shoulder roast and it worked out great.
Nutritional Information (Per serving - serves 6)
309 calories - 9 g. fat - 32 g. carbohydrates - 4 g. fiber - 24 g. protein
- 1/2 lb. boneless pork shoulder roast or pork tenderloin
- 1 tbsp. canola oil
- 2 c. parsnips (about 2 large), peeled and cut into 1/2 inch pieces
- 1-1/2 c. carrots (about 3 medium), peeled and cut into 1/2 inch pieces
- 1 c. diced celery
- 1 large green bell pepper, cut into bite-sized pieces
- 3 tbsp. quick-cooking tapioca
- 6 oz. can frozen apple juice concentrate, thawed
- 1/4 c. water
- 1 tsp. instant beef bouillon
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground black pepper
1. Trim any fat from the meat. In a large skillet, heat oil over medium heat. Add pork and cook until browned, turning to brown evenly on all sides. Set meat aside.
2. Combine parsnips, carrots, celery, and bell pepper in Crock Pot. Sprinkle vegetables with tapioca.
3. In a small bowl, combine apple juice, water, beef bouillon, cinnamon, and black pepper.
4. Pour apple juice mixture over vegetables. Place browned pork tenderloin on top of vegetables.
5. Cover and cook on LOW for 10-12 hours.
6. Transfer meat and vegetables to a serving platter. Shred pork.
7. Strain sauce and skim off fat. Drizzle cooking liquid over meat and pass the remaining sauce to serve with the vegetables.