Glazed Autumn Pork Roast
It's just starting to get nippy in the DC area, so I found this recipe online and decided to give it a whirl:
Peel two medium yams and cut them into two-inch chunks. Place on the bottom of the slow cooker. (You could just as easily use red potatoes if you or your family don't like yams.)
Sprinkle a 3 to 4 lb pork loin roast with salt and pepper to taste. Place on top of the roast. (Since it's just me, I used a 2lb roast.)
Combine 1 cup chopped fresh or frozen cranberries, 1/4th cup honey, 1 tsp orange zest, 1/8 tsp ground nutmeg and 1/8 tsp ground allspice; spoon over roast.
Cook on low for 8 to 10 hours. In the last hour, add one medium apple, sliced into wedges.
- - - - - -
I took one look at my hot, hot slow cooker and knew that 4 to 5 hours on low would be plenty of time for it. Four was enough; by the fifth hour, the meat was getting dry around the edges. Oh well, live and learn.
I didn't think there was enough glaze for this though, honestly (and my roast was half the size the recipe called for!). Next time, I'm going to double the honey up and wait to add the nutmeg and allspice until I add the apples in the last hour. Maybe tossing in some walnuts would be a good crunch next time too.
Otherwise, I will definitely be making this again--it is like autumn in a bowl and the house smelled wonderful. The yams were flavorful and not too mushy, the apples added a nice sweetness, and the pork was flavorful.
Buen provecho.
Peel two medium yams and cut them into two-inch chunks. Place on the bottom of the slow cooker. (You could just as easily use red potatoes if you or your family don't like yams.)
Sprinkle a 3 to 4 lb pork loin roast with salt and pepper to taste. Place on top of the roast. (Since it's just me, I used a 2lb roast.)
Combine 1 cup chopped fresh or frozen cranberries, 1/4th cup honey, 1 tsp orange zest, 1/8 tsp ground nutmeg and 1/8 tsp ground allspice; spoon over roast.
Cook on low for 8 to 10 hours. In the last hour, add one medium apple, sliced into wedges.
- - - - - -
I took one look at my hot, hot slow cooker and knew that 4 to 5 hours on low would be plenty of time for it. Four was enough; by the fifth hour, the meat was getting dry around the edges. Oh well, live and learn.
I didn't think there was enough glaze for this though, honestly (and my roast was half the size the recipe called for!). Next time, I'm going to double the honey up and wait to add the nutmeg and allspice until I add the apples in the last hour. Maybe tossing in some walnuts would be a good crunch next time too.
Otherwise, I will definitely be making this again--it is like autumn in a bowl and the house smelled wonderful. The yams were flavorful and not too mushy, the apples added a nice sweetness, and the pork was flavorful.
Buen provecho.