APPLESAUCE & SAGE GLAZED PORKLOIN WITH PARSNIPS AND TURNIPS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 T olive oil21/2-3 lb boneless porkloin, tied 1/2inch intervals21/2 tsp kosher salt1 tsp Essence:Essence:21/2 T paprika2T salt2T garlic powder1T pepper1T onion powder1T cayenne pepper1Tdried oregano1Tdried thyme! cup chicken stock11/4 tsp cracked black pepper11/2 cups small diced parsnips11/2 cups small diced turnips1/2 cup applesauce1/2 cup light brown sugar2 T apple cider vinegar1T chopped fresh sage leaves1tsp chopped fresh rosemary leaves1tsp minced fresh ginger
Using a 12 inch pan saute oil over MED-HIGH heat.
Season pork with 2 tsp of salt,Essence, and 1 tsp black pepper.
Sear the pork in hot pan for 2 minutes on each of the four sides.(2 ends as well)
Place the pork in a slow cooker and add broth to the pot.
Lay the parsnips and turnips around the pork and place lid over the crock pot.
Turn the heat HIGH and cook the roast for 3 HOURS.
While the roast is cooking. combine applesauce, sugar, vinegar, sage, rosemary and ginger in a saucepan and bring to a boil.
Reduce heat to a simmer and stir.
Cook until the applesauce is thickened, (about 10 minutes).
After the roast has cooked for 3 hours, pour the glaze over the top and replace the lid.
Continue to cook for 1 hour longer, until very tender.
Serve with the pan juices.
Number of Servings: 8
Recipe submitted by SparkPeople user 6921848.
Season pork with 2 tsp of salt,Essence, and 1 tsp black pepper.
Sear the pork in hot pan for 2 minutes on each of the four sides.(2 ends as well)
Place the pork in a slow cooker and add broth to the pot.
Lay the parsnips and turnips around the pork and place lid over the crock pot.
Turn the heat HIGH and cook the roast for 3 HOURS.
While the roast is cooking. combine applesauce, sugar, vinegar, sage, rosemary and ginger in a saucepan and bring to a boil.
Reduce heat to a simmer and stir.
Cook until the applesauce is thickened, (about 10 minutes).
After the roast has cooked for 3 hours, pour the glaze over the top and replace the lid.
Continue to cook for 1 hour longer, until very tender.
Serve with the pan juices.
Number of Servings: 8
Recipe submitted by SparkPeople user 6921848.
Nutritional Info Amount Per Serving
- Calories: 404.5
- Total Fat: 12.6 g
- Cholesterol: 134.6 mg
- Sodium: 1,027.4 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 1.5 g
- Protein: 49.2 g
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