Garlic-studded pork roast

prep time:: 15 min
total time:: 0 overnight, then 8 hr 15 min in crockpot or about 2 hrs on stovetop

Makes 8 servings

Heather Clements

crockpot pork roast marinated in wine and cider

ingredients

1/2 cup dry white wine
1 cup natural (unsweetened) apple cider or juice
2 cups vegetable broth
2 Tbsp Dijon or stoneground (grainy) mustard
2 Tbsp garlic, minced or crushed
6 cloves garlic, peeled
3 lb pork roast
1 teaspoon salt
1 tsp ground black pepper
1 tsp fresh thyme leaves, crushed
2 Tbsp butter
2 ribs celery
1 large onion, peeled, halved and sliced
1 medium Granny Smith apple, sliced

directions

In a bowl large enough to hold the roast, mix 1/2 cup dry white wine; 1 cup natural (unsweetened) apple cider or juice; 2 cups vegetable broth; 2 Tbsp Dijon or stoneground (grainy) mustard; and 1 Tbsp garlic, minced or crushed. Rub 3 lb pork roast with remaining 1 Tbsp crushed garlic, then turn in the marinade several times to coat. Refrigerate to marinate overnight. In the morning, season the roast with fresh thyme, salt and pepper, cut 1/2" slits in the roast and push 6 cloves of garlic into each slit toward the inside of the roast. Brown the pork on all sides in 2 Tbsp butter in a very hot skillet. Arrange 2 stalks of celery on the bottom of the crockpot, top with onion slices, and place pork on top. Pour some of marinade into skillet, scraping bottom to get any remaining butter and seasonings. Add all of remainig marinade to pork and cover with apple slices. Cook on low 8 hours. To braise (cook on stove top)instead, bring marinade to boil over pork then cover and cook on medium low 1 1/2 hours.

notes

I like to serve with green peas and scalloped potatoes or buttered noodles. I use leftovers in barbecued pork with vegetables in foil packets on grill.

Source: Heather Clements