Hamilton Beach 33567 Use & Care - Page 12

Recipes (cont.) For best results, fill the stovetop-safe cookware at least half full but no more than one inch from rim. Always follow package directions. Visit foodsafety.gov for more safe cooking temperature information. NOTE: This recipe was developed for slow cooker with stovetop-safe insert. If you do not have a slow cooker with a stovetop-safe crock, a separate pan must be used for browning. Pork Roast With Apples, Sage, and Rosemary 6-8 Granny Smith apples, peeled, cored, and cut into large pieces 1 tablespoon (15 ml) lemon juice 3-4 pound (1.34-1.8 kg) boneless or center rib pork roast 1/2-1 teaspoon (2.5-5 ml) salt 1/2 teaspoon (2.5 ml) pepper 1 tablespoon (15 ml) extra virgin olive oil 2 red onions, cut into wedges 1 fresh sage sprig 1 fresh rosemary sprig 1. Toss apples with lemon juice. Set aside. 2. Season roast with salt and pepper. 3. Heat olive oil in stovetop-safe cookware over medium-high heat. Brown roast well on all sides and remove from heat. Remove roast from stovetop-safe cookware and set aside. 4. Add 1/2 of onions to pan and stir to brown slightly with residual heat from stovetop-safe cookware. 5. Place roast on top of onions in stovetop-safe cookware. Surround roast with apples and remaining onions. 6. Place sage and rosemary sprigs on top of roast. 7. Cover, place stovetop-safe cookware in base, and cook on HIGH for 4 hours or LOW for 7-8 hours. 8. Discard rosemary and sage sprigs. 9. Remove roast to serving platter and cover with foil to keep warm. 10. Place stovetop-safe cookware with apple and onion mixture on stovetop over medium-high heat and bring to a boil. Reduce heat and simmer gently for approximately 10 minutes or until applesauce thickens. Stir occasionally. Slice pork roast and serve with applesauce. Serves 10-12 12 840206701 ENv01.indd 12 9/25/12 1:42 PM