1 pork loin roast (2 lb) | |
1 tablespoon ginger powder | |
1/2 tablespoon garlic powder | |
1/2 tablespoon paprika | |
1 cup celery chopped | |
2 cups yellow onion sliced | |
3/4 cup carrots sliced | |
2 bay leaves | |
1/2 cup white wine or dry vermouth | |
1/2 cup apple juice concentrate | |
1/4 cup cider or white wine vinegar | |
2 medium apples peeled and sliced into thick wedges |
Nutrient Analysis | |||||||||||||||||||
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
Calories | 296Kcal | ||||||||||||||||||
Protein | 24g | ||||||||||||||||||
Carbohydrates | 11g | ||||||||||||||||||
Fibre | 2g | ||||||||||||||||||
Total Fat | 15g | ||||||||||||||||||
Saturated Fat | 6g | ||||||||||||||||||
Cholesterol | 68mg | ||||||||||||||||||
Sodium | 101mg | ||||||||||||||||||
Potassium | 584mg | ||||||||||||||||||
Phosphorus | 245mg | ||||||||||||||||||
Enjoy leftovers which make great cold cuts for sandwiches and salads!
Note: Marinade over night
Ginger and Apple Slow Cooked Pork:
Downloadable/printer-friendly version
1
Done
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Rub pork with ginger, garlic and paprika and place in a slow cooker or ovenproof dish. |
2
Done
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Place the vegetables around the pork with the bay leaves. |
3
Done
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Whisk wine and apple juice and vinegar together and drizzle over pork. |
4
Done
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Cover and let stand overnight in fridge. |
5
Done
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Prepare apples and add them to the pot. |
6
Done
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If using a slow cooker, choose high heat and cook for 6 hours. If using conventional oven, cover the roast and bake at 300°F for 3 1/2 hours. Sprinkle with fresh parsley and serve with steamed rice. Cooking times may vary depending on the make of the slow cooker. |