Same cut as the pork tacos, totally different flair. This one was quite good. The meat was done after 4 hours (good thing I checked in between conference calls today), so I took it out and let it rest on the cutting board under foil while the rest of the veggies finished cooking. I served this with a salad since it had veggies/potato right in the recipe.
Rosemary-Orange Pork Roast with Squash and Sweet Potato
1 small acorn squash, peeled, seeded and chopped into 2 inch pieces (WARNING: this is a PAIN to do but worth it... tasty)
2 medium sweet potatoes, peeled and chopped into 2 inch pieces
1 onion, chopped
3 lb. boneless pork loin roast
1 1/2 c. orange marmelade
3/4 c. chicken stock
1/4 c. orange juice
2 T. chopped rosemary
2 T. cornstarch
2 T. water
Place squash, sweet potato and onion in the crock pot. Sear the roast in a pan for about 8 minutes. Then place it on top of the veggies. Combine marmelade, chicken stock, oj and rosemary and pour over the roast. Cook on low for 5 hours (roast was done at 4). Mix water and cornstarch. Once roast has been removed, add cornstarch mixture and turn to high for 20 minutes until it thickens. Slice roast and serve with sauce and veggies. I poured the sauce right over the meat on the platter and surrounded it with the veggies... looked like company was coming! Haha.
**Modified from a Weight Watchers one-pot cookbook.
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