Pork and Apricots with Mashed Sweet Potatoes

By

This was good. I had a smaller roast - only a little over 2 lbs - we cooked on high for 5 hours & it wasn't cooked all the way. I also probably wouldn't use the sausage - seemed like overkill but maybe this helps with flavor? Didn't make the gravy at the end...

View complete recipe

  • 8

Ingredients

  • 2 1/2 pounds sweet potatoes, peeled and cut into 1-1/2-inch chunks
  • 1 3 1/2 - 4 pound boneless pork shoulder roast
  • 1 teaspoon dried tarragon, crushed
  • 1 1/2 teaspoons fennel seeds, crushed
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons cooking oil
  • 12 - 16 ounces kielbasa or other smoked sausage links, halved lengthwise and cut into 2-inch-long pieces
  • 1 14 ounce can chicken broth
  • 3/4 cup apricot nectar
  • 1/2 cup dried apricots
  • 4 teaspoons cornstarch

Preparation

Step 1

1. Place sweet potatoes in the bottom of a 6-quart slow cooker. Trim fat from pork roast. Combine the tarragon, fennel seed, garlic, salt, and pepper in a small bowl; rub onto pork roast.

2. In a very large skillet, brown roast on all sides in hot oil. Drain off fat. Place meat on top of sweet potatoes in cooker. Add sausage. Pour broth and 1/2 cup of the apricot nectar over all.

3. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours, adding dried apricots for the last 30 minutes of cooking.

4. With a slotted spoon, transfer pork, sausage, and apricots to serving platter. Transfer sweet potato chunks to a large bowl; mash with a potato masher.

5. Strain cooking liquid into a glass measuring cup. Skim fat from cooking liquid; discard fat. Reserve 2 cups liquid (if necessary add chicken broth to measure 2 cups). In a small bowl whisk together the remaining 1/4 cup apricot nectar and the cornstarch. In a medium saucepan, combine cooking liquid and the cornstarch mixture. Cook and stir over medium heat until thickened and bubbly; cook for 2 minutes more. Serve with pork and mashed sweet potatoes. Makes 8 servings.
Nutrition Facts (Pork and Apricots with Mashed Sweet Potatoes)

Servings Per Recipe 8,
Calories 565,
Protein (gm) 47,
Carbohydrate (gm) 29,
Fat, total (gm) 28,
Cholesterol (mg) 159,
Saturated fat (gm) 11,
Dietary Fiber, total (gm) 4,
Sodium (mg) 1161,
Percent Daily Values are based on a 2,000 calorie diet

View complete recipe