November 16th, 2012
Recipes by LeeAnne Wright
Place pork and flour in a resealable bag. Shake bag to coat pork with flour. In a large saucepan over medium-high heat, heat oil. Working in batches to avoid crowding in pan, shake excess flour off pork and sear, turning until all sides are dark golden brown. Transfer pork to slow cooker.
In the same frying pan, sauté garlic, onion, carrots, parsnips, turnips and sweet potato until soft and lightly caramelized, about 5 minutes. Spoon vegetables into slow cooker. Add apple to slow cooker.
Deglaze pan with apple cider vinegar, then add the apple cider. Use a spatula to scrape all of the browned bits off the bottom of the pan. Pour the liquid into the slow cooker; add thyme and bay leaves. Slow cook on low for 8 hours or on high for 5 hours. When done, spoon off surface fat and serve.
603 calories, 36 g fat, 68 mg calcium, 167 mg sodium, 31 g carbohydrates, 6 g fibre, 31 g protein. Excellent source of vitamins A, B6 and B12, folate, magnesium, niacin, pantothenic acid, phosphorus, potassium, riboflavin, selenium, thiamine and zinc; good source of vitamins C and D; source of fibre, calcium, omega-3 and omega-6.