| |
| INGREDIENTS |
| 2 |
medium dark-orange sweet potatoes, peeled and cubed |
| ½ lb. |
Yukon gold potatoes, not peeled, but cubed |
| 2 tsp. |
crushed fennel seeds |
| 1 tsp. |
oregano |
| 1 tsp. |
paprika |
| ½ tsp. |
garlic powder |
| ½ tsp. |
salt |
| ¼ tsp. |
pepper |
| 1 |
(2 pound) pork loin roast, trimmed |
| 1 cup |
low-sodium, low-fat chicken broth |
|
|
|
| RECIPE |
-
Place potatoes in bottom of slow cooker.
-
Mix herbs, salt, and pepper together. Rub over pork and place in slow cooker.
-
Add broth, cook on low for 8-10 hours.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1/6 of contents
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
270 |
|
| Total Fat |
6 g |
|
| Sodium |
330 mg |
|
| Total Carbohydrates |
14 g |
|
| Fiber |
3 g |
|
| Protein |
36 g |
|
|
|
