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Fruity Pork Roast

 Fruity Pork Roast
I like using the slow cooker for our meals because it gives me time for other preparations, frees the oven, and it usually doesn't matter if you serve it later than planned. The fruit in this recipe, which I adapted, gives the pork a special flavor. —Mary Jeppesen-Davis, St. Cloud, Minnesota
8 ServingsPrep: 25 min. Cook: 8 hours + standing


  • 1/2 medium lemon, sliced
  • 1/2 cup dried cranberries
  • 1/3 cup golden raisins
  • 1/3 cup unsweetened apple juice
  • 3 tablespoons sherry or additional unsweetened apple juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground mustard
  • 1 boneless pork loin roast (3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon ground ginger
  • 1 medium apple, peeled and sliced
  • 1/2 cup packed fresh parsley sprigs


  • In a small bowl, combine the first seven ingredients; set aside. Cut
  • roast in half; sprinkle with salt, pepper and ginger.
  • Transfer to a 3-qt. slow cooker. Pour fruit mixture over roast. Place
  • apple and parsley around roast. Cover and cook on low for 8-10 hours
  • or until meat is tender.
  • Transfer meat to a serving platter. Let stand for 10-15 minutes
  • before slicing. Yield: 8 servings.

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Fruity Pork Roast (continued)

Nutritional Facts: 5 ounces cooked pork with 1/4 cup fruit mixture equals 272 calories, 8 g fat (3 g saturated fat), 85 mg cholesterol, 200 mg sodium, 15 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.