I've been experimenting in the kitchen again! With my son's tutoring schedule and a sick husband all week, I've been relying on simple and prepare-ahead ideas for supper. Oh, and I also still have most of those two bushels of sweet potatoes from the garden to use. Here's my latest success!
Pork Roast with Sweet Potatoes
approx. 1 1/2 lbs. boneless pork loin roast
1 teaspoon salt-free meat tenderizer
1 large onion, sliced crosswise into rings
2 medium sweet potatoes, peeled and cut into 1-inch chunks
1 cup fresh or frozen whole cranberries
1/2 cup orange juice
1/2 cup apple juice
2 tablespoon butter or margarine
1/4 cup brown sugar
Trim fat from roast and slice into 4-6 chops, cutting 3/4 of the way through to allow slices to fan out. Place in 3-4 quart casserole dish or Crockpot. Sprinkle tenderizer between cuts and insert an onion slice between chops. Arrange remaining onions on top and around roast.
Place sweet potato chunks in a large bowl. Pour juices over top and stir to coat. Don't skip this step! The juice prevents the sweet potatoes from discoloring. Add sweet potatoes and juice to casserole dish or Crockpot. Top with cranberries. Dot with butter and sprinkle with brown sugar. Cover.
Bake at 300 degrees for 4 hours or 350 degrees for 1 1/2 hours, or cook in Crockpot on medium for 4-6 hours. Makes 4-6 servings.
Romance...With A Kick!