Entrees : Pork Last Updated: Dec 9th, 2010 - 10:27:42 Pork Roast with Sweet Potatoes & Onions (slow cooker) By Sandra Woodruff  Printer friendly page Yield: 8 servings 2 1/2 pound well trimmed pork sirloin or loin roast 3/4 teaspoon garlic powder 1/2 teaspoon ground black pepper 1/2 teaspoon sea salt 1 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks 1 medium-large yellow onion, sliced and separated into rings 1 teaspoon dried rosemary 1 teaspoon dried sage 1 cup chicken or vegetable broth 1. Rub all sides of the roast with the garlic, pepper, and salt. Coat a large skillet with cooking spray and preheat over medium heat. Add the roast and cook for a couple of minutes on each side to lightly brown. 2. Place the sweet potatoes and onions in a 3 1/2-quart slow cooker and top with the roast. Sprinkle with the rosemary and sage. Use the broth to “rinse out” the skillet and pour the broth over the roast. 3. Cover and cook at high power for 4 to 5 hours or low power at 8 to 10 hours, or until fork tender. 4. Pour the juices from the slow cooker into a 1-quart pot and bring to a boil over medium heat. Cook uncovered for several minutes to reduce to about 3/4 cup in volume. Drizzle each serving with some of the pan juices. Nutritional Facts (per serving) Calories: 261    Carbohydrates: 21 g    Fiber: 2.9 g    Fat: 7.1 g    Sat. Fat: 2.5 g Cholesterol: 73 mg     Protein: 26 g    Sodium: 427 mg   Calcium: 42 mg     Glycemic Index: low Diabetic exchanges: 3 lean meat, 1 1/2 starch © Copyright 2005 by eatsmarttoday.com Top of Page