Pomegranate Balsamic Pork Roast

Slow Cooker
1 teaspoon olive oil
1 1/2 lbs yukon potatoes, cut into large 1-2″cubes
3 lbs pork loin roast, we used bone in
 salt and pepper
1 red onion, chopped
6 carrots, 2 diced, 4 cut in baby carrot size pieces
4 cloves minced garlic
3 celery ribs, diced
1 1/2 cups chicken stock or water
2 cups pomegranate juice, divided
1 tablespoon fruit marmalade, we used Fig
1 teaspoon herbes de provence
2 tablespoons balsamic vinegar

1 Salt and pepper pork loin to taste, and brown on all sides in a pan with olive oil.

2 Place potatoes and baby size carrots in bottom of crock pot, place pork loin on top.

3 Cook onion, garlic diced carrots, and celery in pan and olive oil, add to crock pot.

4 Deglaze pan with stock and 1 1/2 cups pomegranate juice, bring to a boil, and add to crock pot.

5 Sprinkle herbs on top of pork loins, cook on low about 6 hours.

6 Remove pork loins and potatoes/ carrots from crock pot, set aside and keep warm.

7 Move 2 cups of cooking liquid from the crock pot to a wide skillet, add remaining pomegranate juice, balsamic vinegar, and marmalade. Reduce liquid to about 1 cup.

8 Slice pork loin, drizzle with pan sauce, serve with potatoes and carrots. Enjoy!


Portobello Mushroom and Hot Pepper Chili

This yummy and completely vegetarian chili is perfect for staying warm and healthy in 2011.  Just combine the following ingredients in a crock pot and heat on low for a few hours  and serve with your favorite chili fixin’s!

1- 28oz can of crushed tomatoes

1- 14.5oz can of Pinto Beans (rinsed)

1- 14.5oz can of Black Beans (rinsed)

1- 14.5oz can of corn (rinsed)

2- bell peppers (we used a red and an orange)  (finely diced)

1- Banana Pepper (finely diced)

1- Habanero Pepper (finely diced)

1- Poblano Pepper (finely diced)

3- large portobello mushrooms roughly chopped

Salt to taste (about 1 tsp.)

Cracked black Pepper ( about 1/2 tsp.)

Cumin, Corriander, Chili powder (1 tsp. each)

14 ounces water