Sunday, March 28, 2010
for Betty, by request
1/2 cup packed brown sugar
1 Tbsp. grated fresh gingerroot
Salt to taste
Pepper to taste
3-lb. pork loin roast, well trimmed
3 to 4 small or medium-size sweet potatoes, peeled and cubed
1/2 cup bite-size pitted dried plums
1/2 cup water or apple juice
Fresh rosemary sprig (optional)
Combined brown sugar, gingerroot, salt and pepper in a small bowl. Rub pork evenly with sugar mixture. Place pork in slow cooker. Arrange sweet potatoes and plums around pork. Pour water or apple juice over sweet potatoes and plums.
Cover and cook on high 1 hour. Reduce heat to low and cook 6 to 7 hours or until pork and fruit are tender. Cut pork int o slices. Garnish with rosemary sprig, if desired.
makes 4 to 6 servings.
Notes: we used apple juice (the real thing, so more like apple cider). By day two the natural sweetness of the fruit and potatoes stood out, making the brown sugar seem a bit too much. We had already cut the brown sugar by half (we use a substitute). I'm thinking that a rub of gingerroot, rosemary and cinnamon would work well as a substitute.
from Fix-It and Forget-It 5-ingredient slow-cooker recipes, 2010