Pork Roast with Red Cabbage and Mashed sweet potatoes

This delicious slow cooker dish is filled with vibrant color and flavor.

Prep time: 20 minutes Cooking time: 7 hours Total time: 7 hours 20 minutes Servings: 4

Ingredients

  • 1 lb. sweet potatoes, peeled and cut into 1″ pieces
  • 2 garlic cloves, minced
  • 1 tsp. caraway seeds, crushed
  • ¼ tsp. dried thyme
  • 1½ lbs. pork loin roast, visible fat removed
  • Cooking spray*
  • 2 red onions, each cut into 6 wedges
  • 1 lb. red cabbage, shredded (about 4 cups)
  • 1 cup chicken broth
  • 2 Tbsp. apple cider vinegar
  • 5 level tsp. sugar substitute
  • 1 Tbsp. plain fat-free Greek yogurt*Please note: Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional five sprays used.

Method

  1. Place the sweet potatoes in a slow cooker. Combine the garlic, caraway seeds, thyme, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl and rub all over the pork roast. Lightly coat a medium nonstick skillet with cooking spray and heat over medium-high heat until hot. Add the pork and cook, turning occasionally, until browned, about 8 minutes.
  2. Transfer the pork to the slow cooker, placing it on top of the sweet potatoes. Place the onion wedges all around the pork, cover, and cook on low until the pork is tender, 6–7 hours. Turn off the slow cooker and let sit for 10 minutes.
  3. Lightly coat a large nonstick skillet with cooking spray* and heat over medium-high heat until hot. Add the cabbage and cook, stirring occasionally, until slightly wilted, 3–5 minutes. Add the broth and bring to a boil. Reduce the heat to medium and simmer until the cabbage is tender, 8–10 minutes. Stir in the vinegar and sugar substitute and cook for 2 more minutes. Season with salt and pepper to taste and set aside.
  4. Transfer the pork to a cutting board and slice against the grain. Transfer the sweet potatoes to a bowl, add the yogurt, and mash until smooth. Season with salt and pepper to taste and serve with the pork, onions, and cabbage.

Tip

To prep the red cabbage, first remove the core: Cut the cabbage in half, then make two diagonal cuts along both sides of the white core, forming a triangle. Use your hand to wiggle the core free.