Ingredients
12 ounces fresh baby carrots, coarsely chopped1 small onion, chopped1 boneless pork loin roast (3 pounds) 1-1/2 teaspoons salt, divided 1/2 teaspoon pepper, divided 1 tablespoon olive oil1 cup apple butter2 tablespoons apple cider vinegar1 tablespoon Dijon mustard3 garlic cloves, minced2 cans (15 ounces each ) great northern beans, rinsed and drained
Preparation
Place carrots and onion in a 6-qt. slow cooker. Sprinkle roast with 1 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown roast on all sides. Transfer to slow cooker.
In a small bowl, combine apple butter, vinegar, mustard, garlic, remaining salt and pepper; pour over pork and vegetables. Cook, covered, on low until vegetables are tender and a thermometer inserted into pork reads 145°, 3-1/2 to 4-1/2 hours.
Remove roast from slow cooker; tent with foil. Add beans to slow cooker; cook, covered, on high until heated through, about 30 minutes. Serve sliced pork with bean mixture.
