Apple-Spiced Pork Roast
This dish works well with steamed yams or sweet potatoes. Any leftover sliced pork works well for sandwiches the next day, too.
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon dried marjoram (you can also substitute dried sage)
- 1/2 teaspoon salt
- 1/2 teaspoon white or black pepper
- 2 1/3 to 2 1/2 pound pork sirloin tri-tip roast
- 1 cup spiced apple cider (bottled)
- 2 Fuji or Granny Smith apples, cored and cut into 3/4- inch pieces
- 1 large red onion, cut into 3/4-inch pieces
- 1/4 cup dark brown sugar, loosely packed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons maple butter (you can substitute maple syrup)
- 2 tablespoons quick-mixing flour
- In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub the herb mixture all over the outside of the pork roast. Place in the slow cooker. Pour apple cider around the roast. Cover roast with apple pieces, then top apples with onion pieces. Sprinkle brown sugar and cinnamon over the top of the apples and onions.
- Cover slow cooker and cook on low about 4-5 hours (a meat thermometer inserted into the center of roast should register at 165 degrees). When cooked throughout, remove roast to serving platter.
- Turn slow cooker to HIGH. Add maple butter to a microwave-safe custard cup and microwave on HIGH for about 5 seconds to soften. Stir in flour (add a tablespoon of juice from slow cooker, if needed). Stir maple paste into the apple-onion-cider mixture in slow cooker. Cook for 30 minutes longer, or until thickened nicely. Meanwhile, after pork has cooled slightly (about 10 minutes), cover with foil to keep warm.
- Serve sliced pork roast with apple-onion sauce, and steamed yams if desired.
© 2006 Elaine Magee