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November 1999 Issue
Cider Roast
by Ronda L. Halpin
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Every once in a while, I include a recipe in this column that takes advantage of special appliances you might have in your home. This month, I'm exploiting the crock pot (or slow cooker). This handy device takes a meal that would normally require you to have several hours to devote to preparing and watching it cook. Using a crock pot cuts the time you need to prepare to a minimum and allows you to leave your meal unattended for most of the day.

The only extra requirement for this simple cider roast is the addition of potatoes and apples one hour before you intend to serve the meal. If you have them precut, you can pop them into the crock pot when you get home and go about your business until dinner's ready. If you'd like, you can round out your meal with a fresh garden salad and a loaf of warm bread. In what seems like minutes, dinner's served!


Cider Roast

  • 1 pork loin roast (about 2 lbs.)
  • 2 c. apple cider
  • 2 tsp. dried rosemary
  • salt and pepper to taste
  • 8-10 small red potatoes, cut in half
  • 2 large apples, cut into wedges
  • 1/4 c. low fat sour cream (optional)
In the morning, place the roast on a roasting rack inside a crock pot. Carefully add the apple cider to the pot. Sprinkle the roast generously with rosemary, salt and pepper. Set on the low setting and cover. Let cook for 7-9 hours or until roast is fork tender.

Add potatoes and apple wedges to the pot and cover. Set the crock pot on the high setting and allow to cook for another hour or until the potatoes are tender. Just prior to serving, swirl the sour cream into the pot, if desired. To serve, pour a little of the hot cider over the sliced roast.

  • Yields: 4-6 servings
  • Preparation Time: 8-10 hours

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