Ingredients for Autumn Pot Roast
- 1 cup pomegranate juice
- 1/4 cup granulated sugar
- 1/2 cup orange juice, zest of 1 orange
- 1 (2-3 lb) boneless pork loin sirloin roast
- 4 cloves garlic, slivered
- 1 tbsp herbes de Provence
- 2 tsp + 1 tbsp olive oil
- 1/2 cup chicken broth (or stock)
- 2 large leeks, trimmed, sliced and rinsed
- 1 medium butternut squash, peeled, seeded and cubed to 1 inch pieces
- 2 parsnips, scrubbed and chopped to 1 inch pieces
- 2 large carrots, peeled and chopped to 1 inch pieces
- 2 celery ribs, cut to 1 inch lengths
- salt and freshly ground black pepper, to taste
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How to Make Autumn Pot Roast
- **Make the Pomegranate-Orange Reduction:** In a small saucepan, combine 1 cup pomegranate juice, 1/4 cup granulated sugar, 1/2 cup orange juice, and the zest of 1 orange. Bring to a boil, then reduce heat and simmer until thickened to a syrupy consistency (about 1/2 to 2/3 cup), approximately 15-20 minutes. It should be slightly thicker than maple syrup. Set aside to cool completely and refrigerate until ready to use.
- **Prepare the Pork Loin:** Using a sharp knife, cut small slits into a 2-3 lb pork loin sirloin roast. Insert slivers of 4 cloves garlic into the slits. Sprinkle generously with 1 tablespoon herbes de Provence and rub it into the meat. Set aside.
- **Prepare the Leeks:** Trim the tough dark green tops from 2 large leeks. Cut the light green and white portions in half lengthwise, then slice thinly. Rinse thoroughly under cold running water to remove any grit.
- **Sauté Leeks:** Heat 2 teaspoons olive oil in a large skillet over medium heat. Add the leeks and sauté until wilted, about 5-7 minutes.
- **Sear the Pork Loin:** Add 1 tablespoon olive oil to the skillet. Sear the pork loin roast on all sides until browned, about 2-3 minutes per side. Remove the roast and set aside.
- **Deglaze the Pan:** Add 1/2 cup chicken stock to the skillet, scraping up any browned bits from the bottom. Pour the deglazing liquid into a 4-quart slow cooker.
- **Prepare the Vegetables:** Peel and cube 1 medium butternut squash into 1-inch cubes. Scrub and chop 2 large carrots and 2 parsnips into uniform 1-inch chunks (cut larger pieces in half). Wash and cut 2 stalks celery into 1-inch lengths.
- **Layer and Cook:** Add the sautéed leeks to the slow cooker. Layer the butternut squash, carrots, parsnips, and celery on top. Season the vegetables lightly with salt and freshly ground black pepper. Place the seared pork loin roast on top of the vegetables.
- **Slow Cook:** Cover the slow cooker and cook on low for 4-6 hours, or until the pork is tender and the vegetables are cooked through.
- **Rest and Serve:** Remove the pork loin and vegetables from the slow cooker. Let the pork rest for 10-15 minutes before slicing. Reheat the pomegranate reduction if needed. Drizzle the reduction over a serving platter. Arrange the sliced pork and vegetables on top. Serve immediately with your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
146g
Fat
19g
Carbs
17g
