Fruity, meaty and super tasty. This apricot and cranberry pork roast recipe is perfect for skipping the cooking while working during the day.
Just let it cook over low heat for 7 hours. Prep time is only 10 minutes and the following ingredients will serve 4 people.
While it does use a hearty 4 servings of protein, you have 3 additional servings of protein to spread over breakfast and lunch. Serve with free veggies of your choice and 120g of boiled baby potato if you still have carbs.
Ingredients:
- 480g boneless pork sirloin
- 100 g of chopped lingonberries
- 50 g of dried apricots
- ½ teaspoon of grated orange peel
- ¼ cup (60 ml) of pure orange juice
- 1/3 cup chopped onion
- 2 teaspoons of apple cider vinegar
- 1 teaspoon dry mustard
- 1 teaspoon of salt
- 1 teaspoon of freshly grated ginger
- A couple of spring onions
Directions:
- Combine the cranberries, apricots, orange peel and juice, onions, vinegar, mustard, salt and ginger in the slow cooker bowl.
- Add the meat and spoon some of the cranberry mixture over it.
- Cover and cook for 7-9 hours on a low setting (check that the pork is forked)
- Place the pork on a cutting board. Slice.
- Scoop the fat off the top of the mixture in the slow cooker.
- If desired, serve pork with sauce and spring onions.
Download a copy of the Apricot Cranberry Pork Roast Recipe here.
