Pomegranate Balsamic Pork Roast

Slow Cooker
Ingredients:
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!

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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