The combination of spices - featuring anise - a spice that tastes like black licorice, and the sweetness of the apricot nectar make the meal refreshing and sweet. I bet it would be great paired with a sauvignon blanc.
I also think the whole meal needs an additional vegetable, but I'm sort of stumped when it comes to deciding what to add. Pineapple and cottage cheese might be good or perhaps some broccoli and carrots with tarragon and salt and pepper (steamed in those new Zip Lock Zip n' Steam microwave steamer bags of course).
Ingredients
- 2-3 pound boneless pork roast - trimmed of fat
- 1 1/2 teaspoon salt
- 1 teaspoon tarragon
- 1 teaspoon anise - crushed with mortar and pestle or a spoon
- 1 teaspoon fresh ground pepper
- 3 cloves garlic, minced
- 2 large sweet potatoes peeled and cut into chunks
- 1 can chicken broth
- 1/2 cup apricot nectar (located in the health/organic food section with the juice)
- 4 teaspoons cornstarch
- 1/4 cup additional apricot nectar
Directions:
- In a small bowl mix together salt, tarragon, anise, pepper and garlic - rub the spice mixture liberally into the pork roast
- Layer sweet potatoes in the bottom of the slow cooker first and place the roast on top
- pour can of chicken broth and 1/2 cup apricot nectar on top of roast
- cook on low for 7 hours
- Prior to serving, remove the roast from the slow cooker and allow it to rest while you finish the meal
- Using a slotted spoon remove the sweet potatoes from the slow cooker, transfer to a bowl and mash using spoon or potato masher
- Transfer two cups of the juice from the slow cooker into a medium sized sauce pan and add 1/4 cup of apricot nectar and the cornstarch whisk together until the mixture becomes thick and bubbly
- Serve the pork on top of the mashed sweet potatoes and spoon the glaze over both
Suggestions for left overs:
"Pull" the pork and reheat later with bbq sauce for a quick sandwich - the mashed sweet potatoes would be a nice side.
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