Roast Pork with Apples

[kirra]

Roast Pork with Apples
"Not Your Mother's Slow Cooker," by Beth Hensperger & Julie Kaufmann

Ingredients:

One 3- to 4-pound pork loin roast, boned and tied, trimmed of fat and blotted dry
Salt and freshly ground black pepper
6 to 7 tart cooking apples, peeled, cored and quartered
1/4 cup apple juice, fruity wine or champagne
1/4 cup firmly packed light brown sugar
1 1/2 teaspoons ground ginger

Preparation:

Preheat the broiler. Season the pork roast with salt and pepper and place on a rack in a shallow roasting pan. Brown it on all sides under the broiler or in a skillet over high heat to remove excess fat; drain well.

Coat a medium to large slow cooker with nonstick cooking spray. Put the apple quarters in the cooker and set the roast on top of them. Combine the apple juice, brown sugar and ginger in a small bowl and spoon over the roast, rubbing it all over. Cover and cook on HIGH for 1 hour.

Reduce the setting to LOW and cook until fork tender, about 7-8 hours. Transfer the pork to a warm platter and let rest 10 minutes. Slice and serve warm. Serve apples alongside. Serves 6 to 8.

Nutritional Info:
Per serving: 489 calories
31 grams protein
32 grams fat, 12 grams saturated fat
20 grams carbohydrate, 1 gram fiber
119 milligrams cholesterol