Ingredients
3 large sweet potatoes (about 2-1/4 pounds)2 medium turnips1 tart medium apple1/4 cup water1 medium onion, quartered2 tablespoons packed brown sugar2 teaspoons salt1-1/2 teaspoons paprika1/2 teaspoon pepper1 boneless pork loin roast (3 to 4 pounds) 1/2 cup unsweetened apple juice2 tablespoons cider vinegar1 tablespoon Worcestershire sauce1 teaspoon salt1 teaspoon yellow mustard1/4 teaspoon crushed red pepper flakes
Preparation
Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker.
Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender.
Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.
