Recipe: Pork and Potatoes with Rosemary (using baby carrots, crock pot)

PORK AND POTATOES WITH ROSEMARY

1 pound medium red potatoes, cut into quarters*
1 cup baby carrots
3 pounds pork boneless loin roast
3 tablespoons Dijon mustard
1 1/2 teaspoons dried rosemary, crumbled
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 small onion, finely chopped
1 1/2 cups beef broth

Arrange potatoes and carrots around outer edge in 4-6 quart slow cooker.

Remove excess fat from pork. Mix mustard, rosemary, thyme, salt and pepper; spread evenly over pork. Place pork in slow cooker (it will overlap vegetables slightly). Sprinkle onion over pork. Pour broth evenly over pork ad vegetables.

Cover crock pot and cook on low heat setting 8 to 9 hours or until pork and vegetables are tender.

Remove pork and vegetables from slow cooker, using slotted spoon. Slice pork. To serve, spoon juices from slow cooker over pork and vegetables.

*If your red potatoes are the small variety, you're better off to cut them just in half (instead of quarters) so they won't overcook.

Serving Ideas:
If your family likes gravy, you may want to thicken the pork juices with 2 tablespoons of cornstarch mixed with 1/4 cup of cold water. Shake the cornstarch mixture in a covered container, and heat it with the pork juices in a saucepan on the stove until thickened.

Makes 6 servings
Source: Recipe booklet: Betty Crocker Slow Cooker Recipes, December 2000