About this blog

Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

Connect with me

je mange la ville on instagram je mange la ville on twitter je mange la ville on facebook

Categories

Archives

Applesauce and Sage Glazed Pork Loin with Sweet Potatoes & Parsnips

title

This was super good and appropriately Fall-ish. Originally, the recipe called for parsnips and turnips, but I changed the turnips to sweet potatoes. I also added some garlic cloves. I would think you could use any root vegetables you wanted to — potatoes, carrots, rutabagas, etc…

And, I finally mixed up some of this Essence seasoning mix stuff. I used teaspoons instead of tablespoons, though. So, yeah, this is an Emeril recipe. At first, jwa was skeptical, as he is of all things that come out of a crockpot. But, in the end, he was won over. Sweet, succulent pork will do that. Epic win.

My pork loin was on the smaller side (about 2 pounds). Didn’t seem to make any difference. Enough for dinner and lunches later in the week.

Applesauce and Sage Glazed Pork Loin with Sweet Potatoes & Parsnips
1 tbsp olive oil
2 1/2 to 3 pound boneless pork loin
1 medium white onion, chopped
Kosher salt & black pepper
1 tsp Essence, recipe follows
1 1/4 tsp fresh cracked black pepper
1 cup chicken stock
2 medium parsnips, diced
2 medium sweet potatoes, diced
6-8 cloves of garlic, peeled
1/2 cup applesauce
1/2 cup light brown sugar
2 tbsp apple cider vinegar
1 tbsp chopped fresh sage leaves (or 1 tsp dried rubbed sage)
1 tsp chopped fresh rosemary leaves
1 tsp minced fresh ginger

pic

Set a big skillet over medium-high heat and add the olive oil. Add the onions. Season the pork with some salt, the Essence and some black pepper. Sear the pork in the hot pan for 2 minutes on each of the four sides, and on the two ends as well.

pic

Place the pork and onions in a slow cooker and add the chicken stock to the pot.

pic

Lay the sweet potatoes, garlic cloves and parsnips around the pork, salt them with the remaining 1/2 teaspoon kosher salt, and place the lid over the crock pot. Turn the heat up to high and cook the roast for 3 hours.

pic

While the roast is cooking, combine the applesauce, sugar, vinegar, sage, rosemary and ginger in a saucepan and bring to a boil. Reduce the heat to a simmer and stir. Cook until the applesauce is thickened, about 10 minutes.

pic

After the roast has cooked for 3 hours, pour the glaze over the top and replace the lid. Continue to cook for 1 hour longer, until very tender.

pic

Serve with the pan juices. Hint: You will want bread to sop up all the pork juices.

pic

Emeril’s Essence Creole Seasoning
For a small amount of seasoning –
2 1/2 tsp paprika
2 tsp salt
2 tsp garlic powder
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme

Combine all ingredients thoroughly.

Night Before Election Self-Portrait
emo

Yes, yes. It’s the truly awesome Emo for Obama t-shirt… I got it at Zazzle a while ago, but I can’t seem to find it there anymore. I wanted to get one in a different color too. Sad.

1 comment to Applesauce and Sage Glazed Pork Loin with Sweet Potatoes & Parsnips

  • Kat

    Hey! Just wanted to let you know I added your feed to my google page… I’m a fellow Oregonian/chef, transplanted to Las Vegas for the time being. 🙂
    I’m trying this recipe out tonight to break in the new slow-cooker I got for xmas. Looks amazing!