Autumn Harvest Stew

melissabirdjv says:
I forgot to add that I left the pork as a whole loin to cook then cut it up after it was cooked and ...... more
ingredients
1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice
directions
Trim fat from meat. Cut pork into 1-inch cubes.

In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls. Makes 4 servings.

nutrition facts
Servings Per Recipe 4 servings Calories365, Total Fat (g)8, Saturated Fat (g)3, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)76, Sodium (mg)392, Carbohydrate (g)37, Total Sugar (g)7, Fiber (g)7, Protein (g)24, Vitamin A (DV%)121, Vitamin C (DV%)40, Calcium (DV%)7, Iron (DV%)16, Percent Daily Values are based on a 2,000 calorie diet