As we finally segue into winter weather (I think), it’s time for comfort foods. This time of year, I like making braised chicken, beef and pork dishes, rich with vegetables and potatoes and savory broth.

This slow cooker pork is a perfect example, with fall-apart meat, a little sweetness from the applesauce and parsnips, and easy preparation because it’s all cooked together in one pot.

The original recipe came from Je Mange la Ville, one of my favorite food blogs (although, it was pretty sparse this last year). She took it from Emeril Lagasse and changed it a bit. I took it from her website and changed it. Which you can do, too. You can use potatoes or sweet potatoes, turnips, carrots and parsnips in any combination you want.

I also want to try it with pearl onions and maybe some gold beets. If you don’t like rosemary or sage, try it with thyme. Make it your own.

Applesauce and Sage Glazed Pork Loin with Sweet Potatoes & Veggies

Serves 6

From Je Mange la Ville*

1 tablespoon olive oil

2 1/2 to 3 pound boneless pork loin (not the tenderloin)

1 medium white onion, chopped

2 teaspoons Essence Creole seasoning (see below)**

1 cup chicken stock

4 medium parsnips, cut in 1-inch pieces

2 medium sweet potatoes, cut in 1-inch pieces

4 medium carrots, cut in 1-inch pieces

6 to 8 cloves of garlic, peeled

1/2 cup applesauce

1/2 cup light brown sugar

2 tablespoons apple cider vinegar

1 tablespoon chopped fresh sage leaves (or 1 teaspoon dried rubbed sage)

1 teaspoon chopped fresh rosemary leaves

1 teaspoon minced fresh ginger

Set a big skillet over medium-high heat and add the olive oil. Add the onions. Season the pork with the Essence. Sear the pork in the hot pan for 2 minutes on each of the four sides, and on the two ends as well.

Place the pork and onions in a large slow cooker and add the chicken stock to the pot. Lay the sweet potatoes, garlic cloves and parsnips around the pork, salt them with a little kosher salt and black pepper, and place the lid over the slow cooker. Turn the heat up to high and cook the roast for 3 hours.

Meanwhile, combine the applesauce, sugar, vinegar, sage, rosemary and ginger in a saucepan and bring to a boil. Reduce the heat to a simmer and stir. Cook until the applesauce is thickened, about 10 minutes.

After the roast has cooked for 3 hours, pour the glaze over the top and replace the lid. Continue to cook for 1 hour longer, until very tender.

Serve with the pan juices. You will want bread to sop up all the pork juices.

* This was an Emeril recipe she tweaked. The original called for turnips, but she substituted sweet potatoes and added some garlic cloves. I added some carrots and two more parsnips.

** Essence Creole seasoning: I took her large amount and made my own, so it’s just enough for this recipe.

Combine:

1/2 teaspoon paprika

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.