1 (3 pound) lean boneless pork loin roast, trimmed
1/3 cup packed brown sugar
1 tablespoon grated peeled fresh ginger
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/2 cup dried apricots (or golden raisins)
1/2 cup chopped pitted dried plums
1 (1 1/2 pound) butternut squash, peeled and cubed (about 4 cups)
Rosemary sprigs for optional garnish
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 electric slow cooker. Arrange apricots, dried plums, and squash around pork.
3. Cover and cook on HIGH 1 hour. Reduce heat to LOW, 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, if desired.
Yields 9 servings.
Cal: 320, FAt: 7.7 g, Fiber: 2.3 g
