Slow Cooked Pork With Dried Fruit And Squash Recipe


MethodMain Ingredient


 Lean boneless pork loin roast1 , trimmed
 Packed brown sugar1⁄3 Cup (5.33 tbs)
 Grated ginger1 Tablespoon, peeled
 Salt3⁄4 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Dried apricots1⁄2 Cup (8 tbs)
 Pitted prunes1⁄2 Cup (8 tbs) (Bite Sized Pieces)
 Butternut squash1 , peeled and cubed

Nutrition Facts

Serving size: Complete recipe

Calories 1549 Calories from Fat 74

% Daily Value*

Total Fat 8 g12.9%

Saturated Fat 2.6 g12.8%

Trans Fat 0 g

Cholesterol 65.7 mg

Sodium 1615.7 mg67.3%

Total Carbohydrates 358 g119.5%

Dietary Fiber 44.8 g179.2%

Sugars 168.5 g

Protein 45 g89.2%

Vitamin A 3442.6% Vitamin C 563.8%

Calcium 95.5% Iron 87.2%

*Based on a 2000 Calorie diet


1. Cut pork roast in half crosswise.
2. Combine brown sugar and next 4 ingredients in a small bowl, rub pork evenly with sugar mixture. Place pork in a 4 1/2-quart slow cooker. Arrange apricots, prunes, and squash around pork.
3. Cover with lid, cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 6 to 7 hours or until pork, fruit, and squash are tender.
Cut pork into thin slices, and serve with fruit and squash. Garnish with rosemary sprigs, if desired.