Bartlett and Bosc pears work well with this pork roast because they hold their shape during cooking.
- Yield: 10 Servings
- Preparation Time: 30 Minutes
- Cooking Time: 11 Hours
- 1 (2½ to 3 pound) boneless pork top loin roast (single loin)
- 1 tbsp cooking oil
- 1½ pounds parsnips and/or carrots, peeled and cut into 1½ to 2-inch pieces
- 2 medium pears, peeled, quartered, and cored (stems intact, if desired) (about 2 cups)
- 2 tbsp quick-cooking tapioca
- 1 tbsp bottled minced garlic or 6 cloves garlic, minced
- 1 tsp dried rosemary, crushed
- 1 tsp dried thyme, crushed
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup port wine or apple juice
- Salt and black pepper
How to Make It
- In a large skillet, brown meat on all sides in hot oil. Place parsnips and/or carrots and pears in a 5 to 6 quart slow cooker; sprinkle with tapioca. Place meat on top of parsnips and pears; sprinkle meat with garlic, rosemary, thyme, the ½ tsp salt, and the ¼ tsp pepper. Pour wine over all.
- Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5½ to 6 hours.
- Transfer meat to serving platter, reserving cooking liquid; use a slotted spoon to transfer parsnips and/or carrots and pears to serving platter.
- Slice meat. Season sauce to taste with salt and pepper. Serve with meat, vegetables, and pears.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.