Rosemary-Orange Pork Roast with Acorn Squash and Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 small acorn squash, peeled, seeded, and cut into 2-inch pieces2 medium sweet potatoes, peeled and cut into 2-inch pieces1 cup chopped onion1.5 tsp. black pepper1 tsp. salt4 lb. boneless pork loin roast, trimmed1 tbsp. olive oil1.5 cups low-sugar orange marmalade.75 cup fat-free, low-sodium chicken broth.25 cup orange juice2 tbsp. chopped fresh rosemary2 tbsp. cornstarch2 tbsp. water
Yield: 12 servings (3 oz. pork and 1/2 cup vegetables)
Place squash, potatoes, and onion into slow-cooker.
Rub pork with combined salt and pepper. Heat oil in large skillet over medium-high heat; add pork, browning on all sides. Place pork in cooker on top of veggies.
Combine marmalade, broth, orange juice, and rosemary in a bowl; pour over pork and veggies.
Cook on LOW for 5 hours.
Remove pork; cover and keep warm. Combine cornstarch and water, whisking until smooth. Stir into vegetables in cooker. Increase heat to HIGH. Cook 20 minutes until sauce is thick.
Spoon sauce over pork and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user SRWARDW2W.
Place squash, potatoes, and onion into slow-cooker.
Rub pork with combined salt and pepper. Heat oil in large skillet over medium-high heat; add pork, browning on all sides. Place pork in cooker on top of veggies.
Combine marmalade, broth, orange juice, and rosemary in a bowl; pour over pork and veggies.
Cook on LOW for 5 hours.
Remove pork; cover and keep warm. Combine cornstarch and water, whisking until smooth. Stir into vegetables in cooker. Increase heat to HIGH. Cook 20 minutes until sauce is thick.
Spoon sauce over pork and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user SRWARDW2W.
Nutritional Info Amount Per Serving
- Calories: 392.7
- Total Fat: 17.7 g
- Cholesterol: 87.7 mg
- Sodium: 75.2 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 1.5 g
- Protein: 31.9 g
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