





| 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 | |||||||||||||||||||
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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
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1
Done
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Rub pork with ginger, garlic and paprika and place in a slow cooker or ovenproof dish. |
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2
Done
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Place the vegetables around the pork with the bay leaves. |
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3
Done
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Whisk wine and apple juice and vinegar together and drizzle over pork. |
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4
Done
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Cover and let stand overnight in fridge. |
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5
Done
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Prepare apples and add them to the pot. |
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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. |