APPLE-DIJON PORK ROAST WITH POTATOES AND BROCCOLI

APPLE-DIJON PORK ROAST WITH POTATOES AND BROCCOLI
Published by St. Louis Post-Dispatch, 5/6/2011

1 (about 2 1/2-pound) pork shoulder roast
1/2 cup water
1/2 cup applesauce
1/4 cup apple juice
1/4 cup Dijon mustard
6 red potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried Italian seasoning
Salt
Freshly ground black pepper
2 heads broccoli

1. Place roast and water in the insert of a slow cooker. In a small bowl, whisk together applesauce, apple juice and mustard; pour over the roast. Cook on the low setting for 8 hours.

2. About 30 minutes before you're ready to serve the roast, scrub the red potatoes and cut into 1-inch cubes. Sauté potatoes in the oil in a skillet over medium heat for about 5 minutes. Stir in Italian seasoning and salt and pepper to taste. Cover and cook for about 10 minutes or until potatoes are cooked through.

3. Remove stems from broccoli and separate it into florets. Steam or microwave until tender, 4 to 5 minutes.

4. Cut the roast in half. Slice one of the halves, dividing the slices into four equal portions. (Reserve the other half for another use, such as Apple-Walnut Pork.) Arrange the slices on four plates. If desired, skim fat from
sauce. Top pork with sauce, and divide the potatoes and broccoli among the plates.

Serves 4

Recipe by "The $5 Dinner Mom Cookbook, " by Erin Chase (St. Martin's Griffin, 2009)