Dinner

APPLESAUCE and SAGE GLAZED PORKLOIN WITH PARSNIPS AND TURNIPS is for Dinner.

APPLESAUCE and SAGE GLAZED PORKLOIN WITH PARSNIPS AND TURNIPS takes 20 minutes to prepare.

APPLESAUCE and SAGE GLAZED PORKLOIN WITH PARSNIPS AND TURNIPS takes 240 minutes to cook.

APPLESAUCE and SAGE GLAZED PORKLOIN WITH PARSNIPS AND TURNIPS makes 8 servings.

The ingredients for APPLESAUCE and SAGE GLAZED PORKLOIN WITH PARSNIPS AND TURNIPS are:

1 T olive oil
21/2-3 lb boneless porkloin, tied 1/2inch intervals
21/2 tsp kosher salt
1 tsp Essence:
Essence:
21/2 T paprika
2T salt
2T garlic powder
1T pepper
1T onion powder
1T cayenne pepper
1Tdried oregano
1Tdried thyme

! cup chicken stock
11/4 tsp cracked black pepper
11/2 cups small diced parsnips
11/2 cups small diced turnips
1/2 cup applesauce
1/2 cup light brown sugar
2 T apple cider vinegar
1T chopped fresh sage leaves
1tsp chopped fresh rosemary leaves
1tsp minced fresh ginger

Here is how you make APPLESAUCE and SAGE GLAZED PORKLOIN WITH PARSNIPS AND TURNIPS:

Using a 12 inch pan saute oil over MED-HIGH heat.Season pork with 2 tsp of salt,Essence, and 1 tsp black pepper.Sear the pork in hot pan for 2 minutes on each of the four sides.(2 ends as well)Place the pork in a slow cooker and add broth to the pot.Lay the parsnips and turnips around the pork and place lid over the crock pot.Turn the heat HIGH and cook the roast for 3 HOURS.While the roast is cooking. combine applesauce, sugar, vinegar, sage, rosemary and ginger in a saucepan and bring to a boil.Reduce heat to a simmer and stir.Cook until the applesauce is thickened, (about 10 minutes).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.Serve with the pan juices.Number of Servings: 8Recipe submitted by SparkPeople user 6921848.

The nutritional information for APPLESAUCE and SAGE GLAZED PORKLOIN WITH PARSNIPS AND TURNIPS is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 404.5

• Total Fat: 12.6 g
• Cholesterol: 134.6 mg
• Sodium: 1,027.4 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 1.5 g
• Protein: 49.2 g