Instructions: Pour the apple juice into a slow cooker. Then layer the sweet potatoes, onions and apples.

In a large nonstick skillet, over medium-high heat, brown the pork on all sides. Place the pork on top of the potato and apples slices. Brush the mustard over the roast and sprinkle the roast with the pepper and sage. Cover and cook on low until the roast is done and registers 165 degrees on an instant thermometer, about 7 to 9 hours.

Transfer the roast to a platter and keep it warm. Using a slotted spoon, transfer the apple-sweet potatoes mixture to a bowl and keep it warm.

In a small bowl or glass measure, combine the water, sugar and cornstarch. Stir the cornstarch mixture into the juice in the cooker, and cook, stirring often, until thickened, about 1 to 2 minutes. Serve the sauce with the roast and apple-potato mixture.

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