1 boneless pork loin roast (2 to 3 pounds)
1/2 cup Dijon mustard, divided
1 tablespoon brown sugar
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 cup reduced-sodium beef broth
8 medium sweet potatoes (about 5 pounds)
3 cups coleslaw mix
1/2 cup fat-free plain Greek yogurt
1/2 cup reduced-fat mayonnaise
2 tablespoons cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon garlic salt
1 Place roast in a 3-qt. slow cooker. In a small bowl, mix 1/3 cup mustard, brown sugar, garlic powder, cayenne and 1/4 teaspoon salt; brush over pork. Add broth; cook, covered, on low until meat is tender, 6 to 8 hours.
2 Meanwhile, preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45 to 50 minutes.
3 Place coleslaw mix in a large bowl. In a small bowl, whisk yogurt, mayonnaise, vinegar, celery seed, garlic salt and remaining mustard and salt; pour over coleslaw mix and toss to coat.
4 Remove roast; cool slightly. Shred pork with 2 forks; return to slow cooker.
5 With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Using a slotted spoon, place pork mixture and coleslaw over each potato.
Total Time Prep: 15 min. Cook: 6 hours
Makes 8 servings
1 potato with 2/3 cup pork mixture and 1/4 cup coleslaw: 428 calories, 10g fat (3g saturated fat), 62mg cholesterol, 784mg sodium, 52g carbohydrate (23g sugars, 6g fiber), 28g protein.