Pork Loin Roast with Sweet Potatoes, Apples and Onions

Military folks get paid twice a month, and it's almost pay day. This means that my fridge and cabinets are almost empty of all the food I bought last paycheck (two weeks ago), so I'm doing pretty well for making it last two whole weeks. But that means that the pork roast I had thawing in the refrigerator for today had little left to accompany it. So this is totally an empty-out-the-cupboard meal. And I'm starting it a little late, having waited for the baby's 10:30am nap to get this ready. And now that you'll have my recipe, I can tell you it will probably only take about 20-25 minutes to prepare in your 7-quart slow cooker, and then you just play the Crock Pot waiting game.

Ingredients:

2-pound pork loin roast (cost me a little over $3)
1/2 tsp rosemary
1/4 tsp garlic pepper
1/4 tsp sea salt
1/8 tsp garlic salt
1/8 tsp seasoned salt
1/8 tsp nutmeg
2 sweet potatoes, peeled and cut into chunks
1 apple, cored and cut into small chunks
1 whole sweet onion, sliced lengthwise and broken up
2-3 shallots, sliced lengthwise into strips
1/2 cup water
1 tsp seasoned salt
1/2 tsp cinnamon
1/2 tsp nutmeg

Rinse meat off and place flat side down in bottom of Crock Pot. Sprinkle next 6 ingredients (herbs/spices) over the meat in whatever order you like, rubbing into meat.

Toss in onions, potatoes, shallots and apple, mixed up altogether. You can do this in layers as it may be easier to spice that way. Pour in 1/2 cup water. Sprinkle seasoned salt on all layers of vegetables, then sprinkle cinnamon and nutmeg, trying to get most of the last two on just the sweet potatoes and apples. Cook on low 6-8 hours. Makes about 4-6 servings.

The pork ended up tasting a little bit dry, but not bad. If you have time, I recommend salting the pork a half hour before you set it in the crock pot to cook.