Autumn Pot Roast

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Autumn is here and with it lots of root vegetables and what better way to cook them than in the crock-pot with a delicious pork loin roast and a delicious pomegranate-orange reduction. a secret to properly cooked crock-pot vegetables is to cut them into uniform size, keeping them in larger chunks that will hold up to the longer cooking time. serve this with a green salad and corn muffins for a complete meal.

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Steps

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In a small saucepan , combine the pomegranate juice , sugar , orange juice and zest.

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Bring to a boil and reduce to 1 / 2 to 2 / 3 cup.

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The mixture should be thick and syrupy a little thicker than maple syrup.

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Reserve the reduction in the refrigerator until needed.

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Prepare the pork loin sirloin roast by cutting small slits in meat and inserting the garlic slivers , sprinkle with herbes de provence and rub into meat.

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Set aside.

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Prepare the leek by cutting off tough dark green top , cut the light green and white portion in half , slice and then rinse well under running water to remove grit that is trapped between the layers.

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In a small skillet warm 2 teaspoons olive oil and when warm add the leek , saute until wilted.

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Turn into a 4 quart crock pot.

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In the same pan , adding a touch more oil if needed , quickly sear the pork loin roast on all sides.

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Remove meat to a platter and deglaze the pan with 1 / 2 cup chicken stock.

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Scrape up browned bits and pour into crock-pot over the.

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Ingredients

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pomegranate juice, sugar, orange, boneless pork loin roast, garlic cloves, herbes de provence, olive oil, chicken stock, leek, butternut squash, parsnip, carrots, celery ribs, salt and pepper