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Recipes
(cont.)
Pork Roast With Apples, Sage, and Rosemary
6–8 Granny Smith apples, peeled, cored, and cut into large pieces
1 tablespoon (5 ml) lemon juice
3–4 pound (1.34–1.8 kg) boneless or center rib pork roast
1/2–1 teaspoon (2.5–5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1 tablespoon (15 ml) extra virgin olive oil
2 red onions, cut into wedges
1 fresh sage sprig
1 fresh rosemary sprig
1. Toss apples with lemon juice. Set aside.
2. Season roast with salt and pepper.
3. Heat olive oil in stovetop-safe cookware over medium-high heat. Brown roast well on all sides and remove from heat. Remove roast from
stovetop-safe cookware and set aside.
4. Add 1/2 of onions to pan and stir to brown slightly with residual heat from stovetop-safe cookware.
5. Place roast on top of onions in stovetop-safe cookware. Surround roast with apples and remaining onions.
6. Place sage and rosemary sprigs on top of roast.
7. Cover, place stovetop-safe cookware in base, and cook on HIGH for 4 hours or LOW for 7–8 hours.
8. Discard rosemary and sage sprigs.
9. Remove roast to serving platter and cover with foil to keep warm.
10. Place stovetop-safe cookware with apple and onion mixture on stovetop over medium-high heat and bring to a boil. Reduce heat and
simmer gently for approximately 10 minutes or until applesauce thickens. Stir occasionally. Slice pork roast and serve with applesauce.
Serves 10–12
6/3/11
8:41 AM
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For best results, fill the crock/cookware at least half full but no more than one inch from rim. Always follow package directions.
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
Never place stoneware crock on stovetop.
NOTE: This recipe was developed for slow cooker with stovetop-safe insert. If you do not have a slow cooker with a stovetop-
safe crock, a separate pan must be used for browning.
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