Maple-Sage Pork
Ingrediënten
- 1 boneless pork shoulder roast 2 to 3 lb
- 2 tablespoons real maple or maple-flavored syrup
- 1 clove garlic finely chopped
- 2 teaspoons dried sage leaves
- ½ teaspoon beef bouillon granules
- 1 cup water
- 2 cups cubed 1½ inch peeled butternut squash
- 2 cups ready-to-eat baby-cut carrots cut in half lengthwise
- 2 small onions cut into wedges
- 3 tablespoons cornstarch
Instructies
- Spray 4- to 5-quart slow cooker with cooking spray.
- If pork roast comes in netting or is tied, remove netting or strings.
- Place pork in slow cooker.
- In small bowl, mix syrup, garlic, sage, bouillon granules and ½ cup of the water; spoon over pork.
- Arrange squash, carrots and onions around pork.
- Cover; cook on Low heat setting 8 to 9 hours.
- Using slotted spoon, transfer pork and vegetables from slow cooker to serving platter; cover to keep warm.
- If desired, skim fat from cooking liquid.
- Pour liquid into 4-cup microwavable measuring cup.
- In small bowl, mix cornstarch and remaining ½ cup water until smooth; stir into liquid.
- Microwave uncovered on High 2 to Minutes, stirring every minute, until mixture thickens.
- Serve with pork and vegetables.
Notes / Tips / Wine Advice:
Quick Variation:
Whole carrots, quartered lengthwise and then cut crosswise into 2-inch pieces, can be substituted for the baby carrots.
Nutritional Information
Calories: 280 kcal
