|
|
Ginger Pork & Dried Plums
|
Yield: 6 servings
Source: Better Homes & Gardens Slow Cooker Meals - magazine special
BHG Comments: This pork roast owes its pleasant sweetness to apples
and dried plums and its fabulous flavor to an intriguing mix of
ginger, cinnamon, pepper, and cloves.
Amy's Comments: The original recipe calls or boneless pork shoulder
roast - so if you're not counting points, go for that (Makes the
points 10/serving!!). I used a lean pork loin. Tenderloin would work
well too. I was afraid this would be too sweet and I normally do NOT
like cinnamon in savory dishes, but this was REALLY tasty. I served
over couscous. Very comfort food-ish!
INGREDIENTS:
2 lbs boneless pork loin
3 Tbsp quick-cooking tapioca
2 medium cooking apples, peeled, cored, and cut into 1/2" thick slices
4 medium carrots, bias-sliced into 1/2" pieces
1 medium onion, cut into 1" chunks
1 cup pitted dried plums (prunes), quartered
1 cup chicken broth
3/4 cup apple juice or apple cider
1 Tbsp lemon juice
1 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
1/8 tsp ground cloves
Hot cooked couscous or noodles (count extra points)
INSTRUCTIONS:
- Trim fat from meat. Cut meat into 1" cubes Place meat in a 3 1/2-4
quart slow cooker. Sprinkle tapioca over meat. Add apples, carrots,
onion, dried plums, broth, apple juice, lemon juice, ginger, cinnamon,
pepper, and cloves. Stir to combine.
- Cover and cook on low-heat setting for 7-8 hours or on high heat
setting for 3.5 - 4 hours.
NUTRITIONAL INFO:
Healthy Units: 7 as written above (10 if using pork shoulder)
Back to Alpha Index
Back to Recipe Type Index
