Cooking time: 7–9 hoursWith the spices and citrus redolent of the winter celebrations, this roast is auspicious enough to grace a holiday table.
Preparation time: 10 minutes Cooking time: 7–9 hours
1 cup chopped cranberries
¼ cup quartered dried apricots
½ teaspoon grated orange peel
¼ cup orange juice
1⁄3 cup chopped shallot or onion
2 teaspoons cider vinegar
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon grated fresh ginger
2 pounds boneless pork loin roast
Snipped chives or scallion greens (optional)
1. In a 4-quart or larger slow cooker, combine the cranberries, apricots, orange peel and juice, shallot or onion, vinegar, mustard, salt, and ginger. Add the meat and spoon some of the cranberry mixture on top.
2. Cover and cook on the low setting for 7 to 9 hours, or until the pork is fork-tender.
3. Remove the pork to a cutting board. Spoon off any fat from the top of the cranberry mixture in the slow cooker. Cut the pork into 6 slices. Serve topped with the sauce. Garnish with chives or scallion greens, if desired.
MAKES 8 SERVINGS
Per serving: 250 calories, 7 g carbohydrate, 24 g protein, 13 g fat, 4.5 g saturated fat, 65 mg cholesterol, 340 mg sodium, 0 g fiber
Carbohydrate Choices: ½
Dietary Exchanges: ½ fruit, 3½ meat, 1 fat
