This is an old recipe that I got from my mother, she never made it when I was younger because she doesn't like sweet potatoes. I have made this recipe now quite a few times and it always turns out moist and delicious. The mustard is optional, and I leave that out as my family doesn't like mustard, although I think it still tastes good with it. The sauce at the end is also optional, I have eaten it before without the sauce and it is still wonderful. The sauce adds a little extra touch though, but use it sparingly, or it will really overpower the great taste of the pork.

Ingredients

12 serv.

apple juice↗1⁄2 cup
sweet potatoes↗1 1⁄2 lbs
peeled and sliced 1 inch think
medium onions↗3
sliced and separated into rings
medium apples↗4
peeled and sliced
boneless center cut pork loin roast↗2 lbs
trimmed of fat
Dijon mustard↗1 teaspoon
optional
black pepper↗1⁄4 teaspoon
fresh sage↗4
dried sage↗1⁄8 teaspoon
cold water1⁄4 cup
brown sugar↗1 teaspoon
pepper↗
to taste
cornstarch↗2 tablespoons

Step-by-step instructions

1
Pour the apple juice into the crock pot. layer the sweet potatoes, onions, and apples in crock pot.
2
In a nonstick skillet brown the pork on all sides place pork on top of the potato and apple slices.
3
Brush the mustard over the roast (optional) and sprinkle the roast with the pepper (to taste) and sage
4
Cover and cook on low until the roast is done. 7-9 hours.
5
Transfer the roast to a platter and keep it warm, using a slotted spoon transfer the apple/sweet potato mixture to a bowl and keep warm.
6
Sauce (Optional): Combine water, sugar, and cornstarch in a measuring cup. Stir the cornstarch mixture into the juices in the crock pot and cook, stirring often until they thinken. 1-2 minutes. Serve it over the apple/potato mixture and the roast.

Source: food.com

Original recipe ↗

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