2 pounds pork loin, lean, boneless rolled (1-3/4 to 2
1 lbs. )
3/4 teaspoon salt
1/8 teaspoon pepper
3 large sweet potato (dark orange)
peeled, thinly sliced
1 medium onion sliced
separated into rings
3/4 teaspoon dried thyme leaves *See note
4 cups apple juice
Instructions
* Note: Dried marjoram leaves can be used in place of the thyme in this recipe
SPRINKLE pork roast with 1/4 teaspoon of the salt and the pepper, place in 3 1/2 to 4 quart Crock-Pot. slow cooker. Place sweet potatoes around and on top of roast. Top with onion; sprinkle with thyme and remaining 1/2 teaspoon salt. Pour apple juice over onion.
COVER; cook on low setting for 6 to 8 hours or until pork is tender.
WITH slotted spoon, remove vegetables and roast from slow cooker; place on serving platter. If desired, drizzle some of the cooking liquid over vegetables and roast. Helen D. (hdeacey@mail.com)
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