Apple-Spiced Pork Roast


2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1 teaspoon dried marjoram (you can also substitute
dried sage)
1/2 teaspoon salt
1/2 teaspoon white or black pepper
2 1/3 to 2 1/2 pound pork sirloin tri-tip roast
1 cup spiced apple cider (bottled)
2 Fuji or Granny Smith apples, cored and cut into 3/4-
inch pieces
1 large red onion, cut into 3/4-inch pieces
1/4 cup dark brown sugar, loosely packed
1/2 teaspoon ground cinnamon
2 tablespoons maple butter (you can substitute maple
syrup)
2 tablespoons Wondra quick-mixing flour

In a small bowl, mix together rosemary, thyme,
marjoram, salt, and pepper. Rub the herb mixture all
over the outside of the pork roast.
Place in the slow cooker. Pour apple cider around the
roast. Cover roast with apple pieces, then top apples
with onion pieces. Sprinkle brown sugar and cinnamon
over the top of the apples and onions.
Cover slow cooker and cook on LOW about 4-5 hours (a
meat thermometer inserted into the center of roast
should register 165 degrees). When cooked throughout,
remove roast to serving platter.

Turn slow cooker to HIGH. Add maple butter to a
microwave-safe custard cup and microwave on HIGH for
about 5 seconds to soften. Stir in Wondra flour (add a
tablespoon of juice from slow cooker, if needed). Stir
maple paste into the apple-onion-cider mixture in slow
cooker. Cook for 30 minutes longer, or until thickened
nicely.

Meanwhile, after pork has cooled slightly (about 10
minutes), cover with foil to keep warm.

Serve sliced pork roast with apple-onion sauce, and
steamed yams if desired.

Yield: 6 servings



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