|Nutritional Guidelines (per serving)|
|Servings: 6 portions (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This hearty and satisfying one-dish meal for pork and potatoes cooks in your crockpot while you're out and about. The aroma that will greet you at the door is simply sublime.
You can use a bone-in pork roast for this recipe, but the cooking time should be increased by an hour or two. Cook the pork to a minimum temperature of 145 F; that's the safe temperature established by the USDA.
You could brown the pork before you add it to the crockpot for more color and flavor. Just heat some oil in a pan and add the pork. Brown on all sides, turning when the meat releases from the pan. This whole process should take about 10 minutes. Then spread the pork with the mustard mixture and continue with the recipe.
- 1 pound small red potatoes (cut in half)
- 1 pound sweet potatoes (peeled and cut into 1 inch chunks)
- 2 red bell peppers (cut into large pieces)
- 1 (3 lb.) boneless pork loin roast
- 1/4 cup Dijon mustard
- 1 tsp. dried thyme leaves
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 1/2 cups low sodium beef broth
Place potatoes and bell peppers in the bottom of 4 to 5-quart slow cooker.
In a small bowl, mix mustard, thyme, salt, and pepper and spread evenly over pork.
Place the pork on top of the vegetables in the slow cooker and pour beef broth over all.
Cover the slow cooker and cook on low for 8 to 9 hours. Slice pork and serve with vegetables and juices. If you have a new, hotter cooking crockpot, cook on low for 6 to 7 hours until pork registers 145 F.
- You can use other vegetables in this simple and flavorful recipe. Add some whole or sliced mushrooms, add cubed parsnips or turnips, or stir in some corn just before serving.