Heritage Pork Roast in Crock Pot

1/2 cup apple juice or 1/2 cup apple cider
1 1/2 lbs sweet potatoes, peeled and sliced 1 inch thick
3 medium onions, sliced and separated into rings
4 medium apples, peeled, cored and sliced
1 (2 lb) center cut pork roast, trimmed of fat
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
4 fresh sage leaves, snipped or 1/8 teaspoon dried sage
1/4 cup cold water
1 teaspoon brown sugar
2 tablespoons cornstarch

Pour the apple juice into the crock pot.  Then layer the sweet potatoes, onions and apples in the crock pot.  In a nonstick skillet, brown the pork on all sides over medium-high heat.  Place the pork on top of the potato and apple slices.  Brush the mustard over the roast and sprinkle the roast with the pepper and sage.  Cover and cook on LOW until the roast is done and registers 165°F (73.9°C) on a quick reading meat thermometer, 7 to 9 hours.  Transfer the roast to a platter and keep it warm.  Using a slotted spoon, transfer the apple-sweet potato mixture to a bowl and keep it warm. Combine the water, sugar and cornstarch in a measuring cup. Stir the cornstarch mixture into the juices in the crock pot and cook on high, stirring often, until they thicken, 1 to 2 minutes.  Serve gravy over the roast and apple-potato mixture.

 

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