Ingredients
2
medium dark-orange sweet potatoes, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
2
medium Yukon Gold potatoes, cut into 1/2-inch cubes (about 2 1/2 cups)
2
teaspoons fennel seed, crushed
1
teaspoon dried oregano leaves
1
teaspoon paprika
1/2
teaspoon garlic powder
1/2
teaspoon salt
1/4
teaspoon pepper
2
lb boneless pork loin roast
1
cup chicken broth
Preparation
In 3 1/2- to 4-quart slow cooker, place potatoes. In small bowl, mix fennel seed, oregano, paprika, garlic powder, salt and pepper. Rub into pork roast. Place pork on potatoes. Pour broth over pork and potatoes.
Cover; cook on Low heat setting 8 to 10 hours.
Remove pork and cut pork into slices. Serve with potatoes.
