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Cider-Braised Pork Roast and Apples
- 1 3 pound boneless pork top loin roast
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon dried sage, crushed
- 1/4 teaspoon ground black pepper
- 2 tablespoons cooking oil
- 4 red, yellow, and/or green apples, cored and each cut into 6 wedges
- 1/3 cup chopped shallots
- 1 tablespoon bottled minced garlic or 6 cloves garlic, minced
- 3 tablespoons quick-cooking tapioca
- 3/4 cup chicken broth
- 3/4 cup apple cider or juice
- 3 cups hot cooked rice
1. Trim fat from meat. In a small bowl, stir together salt, thyme, sage, and pepper. Sprinkle spice mixture over meat; rub in with your fingers. In a large skillet, brown meat on all sides in hot oil over medium heat.
2. In a 6- or 7-quart slow cooker, place apples, shallots, and garlic; sprinkle with tapioca. Place meat on top of apple mixture. Pour broth and apple cider over meat.
3. Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours.
4. Reserve and store* 1 pound of the meat. Use for Pork and Berry Salad (see recipe below). Slice remaining pork; serve with apples and hot cooked rice. Spoon some of the cooking liquid over all. Makes 6 servings.
- Place meat in an airtight container; cover. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.
- Chop or slice reserved meat. Arrange 6 cups torn mixed greens on individual plates. Top with meat and 3 cups mixed berries, such as sliced strawberries, blueberries, and/or raspberries. Drizzle with 1/2 cup bottled balsamic vinaigrette or your favorite vinaigrette. Makes 6 servings.
- Nutrition Facts per serving of Pork and Berry Salad: 236 cal., 11 g total fat (2 g sat. fat), 66 mg chol., 371 mg sodium, 9 g carb., 2 g dietary fiber, 24 g protein.
- Servings Per Recipe 6,
- cal. (kcal) 407,
- Fat, total (g) 12,
- chol. (mg) 67,
- sat. fat (g) 3,
- carb. (g) 43,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 11,
- pro. (g) 30,
- vit. A (IU) 146,
- vit. C (mg) 5,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 303,
- Potassium (mg) 698,
- calcium (mg) 50,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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