CROCKPOT RECIPE for pork loin, apples and onions - WDRB 41 Louisville News

CROCKPOT RECIPE for pork loin, apples and onions

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Getting children to eat their fruits and vegetables can be a challenge. But Meijer Dietician/Healthy Living Advisor Janine Faber, MEd, RD, LD has a one-dish meal that will keep your family happy. She's using a crockpot to make pork loin roast with apples and onions.

Produce for Kids

Produce for Kids and Meijer team up to encourage healthy eating and support local schools. The September "Healthy Families, Helping Kids" campaign promotes consumption of fresh produce while supporting local health and nutrition classroom projects. When shoppers purchase participating fresh fruits and vegetables at Meijer from September 1 to September 28, they will be helping to make a donation to support local health and nutrition-based classroom projects through donorschoose.org. More recipes and info at produceforkids.com.

Pork Loin Roast with Apples and Onions

Makes about 10 servings

Ingredients:

2 Michigan Apples (semi-tart variety such as Jonagold, Empire, Fuji, Courtland or Paula Red), cored and cut in 1/2" thick slices - Produce for Kids sponsor

1 cup sliced sweet white onion

1/2 cup Meijer apple juice

3 lbs. Pork Loin Roast (Half Boneless Pork Loins are on sale this week - price based on these)

3 garlic cloves, mined

1 tsp. McCormick crushed rosemary

1 tsp. McCormick parsley flakes

1/2 tsp. McCormick dried thyme

1/4 tsp. pepper

1/4 tsp. salt

Directions:

1. Place half of the sliced apples and onion on bottom of crock pot, place pork loin on top.

2. Pour apple juice over pork loin, spread garlic on pork and sprinkle with rosemary, parsley, thyme, salt and pepper.

3. Top with remaining apple and onion slices.

4. Cover and cook on high for 4-6 hours or on low for 6-8 hours.

Serve with:

Dole salad - Produce for Kids sponsor

Red potatoes - Produce for Kids sponsor

Total: $9.70

Pork Caesar Sandwich, Using Leftover Pork Loin

Serves 4

Ingredients:

3 cups chopped romaine lettuce

1/3 cup light Caesar salad dressing

1/4 cup Meijer shredded Parmesan cheese

1 (8 to 10-inch) round loaf focaccia bread

3/4 lb. leftover cooked pork loin, sliced thin

Directions:

1. In a medium bowl combine lettuce with dressing and Parmesan cheese; set aside.

2. Slice focaccia horizontally and cut into 4 wedges.

3. Layer pork slices evenly on bottom half of focaccia. Top evenly with lettuce mixture. Place top halves over lettuce to close sandwiches.

To access the weekly menu, visit www.meijermealbox.com/healthy-living  

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