Wheeeew! Being productive is getting exhausting! I may have to slow things down a bit today 😉
Yesterday morning started off with a strength session (go, self!) and then a quick shower before throwing dinner in the crock pot. I dashed out the door with my hair in a frizzy mess and worked until after 7pm (I didn’t get to break away from the nephrologist until 4pm — I was GROWLING for lunch!). I got in the door at 8pm and the smells of Thanksgiving infused the house. YUM! Mr. Prevention had even followed directions for our brussel’s sprouts. Impressive. The crock pot and I are officially bonding, I would say…another successful crock pot meal 😀
Cranberry Pork Roast from A Year of Slow Cooking and Bean Town Baker
1 (2.5-3 lb) pork tenderloin (I used 2 1/2#), trimmed
1 tsp ground ginger
1/2 tsp dried mustard
1/2 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch
1 cup fresh cranberries
1/2 1/4 cup white sugar + 1/4 cup Splenda granular
1/2 1/4 cup + 2 Tbsp brown sugar
1/3 cup golden raisins
1 3 cloves garlic, chopped
1/3 cup diet cranberry juice made with Splenda
1/2 small lemon, thinly sliced
Use a 4 quart crockpot. In a plastic zipper bag, put dry spices and cornstarch and add meat. Shake to coat. Put contents into your slow cooker.
Add cranberry sauce, or your fresh cranberries and sugar. Put in raisins and garlic. Pour in cranberry juice, and top with lemon slices.
Cover and cook on low for 8 hours (I cooked mine for 12 hours), or high for about 4. The longer you cook the meat, the more tender it will be. Serves 7 (about 5 ounces after being cooked).
Nutrition Information (per serving): 374 calories; 7.8 g. fat; 128 mg. cholesterol; 261 mg. sodium; 28.3 g. carbohydrate; 1.1 g. fiber; 46 g. protein
Result: It was an early Thanksgiving in the Prevention household! What a nice surprise! We loved this dish – it was so tender, and because of the low and slow cooking time with the long duration, the meat shredded with a fork. Mr. Prevention preferred this pork to the Slow Cooked Char Siu Pork I made last week. I liked both, but I definitely appreciate the leanness of the tenderloin cut – very low fat!! If you’re looking for an early T-day treat, look no further…it’s the perfect fall delight!
And Mr. P managed to put the Brussel’s sprouts in the oven…
I emailed lots of fellow RD and bloggers yesterday morning to see who would be interested in collaborating on a RD Q&A. I’ve had an amazing response and I look forward to adding a tab on my blog about becoming an RD, the schooling involved, what internships are like, job outlook for RD’s, career paths for RD’s, and our best advice for those entering the field. I get questions weekly from readers who are interested in nutrition, and I hope that joining forces with other RD’s and bloggers will help those interested! So look for that in a week or so! I’m excited!
Question: What did you want to be when you were a little kid?
I remember wanting to be a professional figure skater…and now I play ice-hockey. My, how things change! 😉
Bon voyage to my parental unit who are off to the shores of Puerto Vallarta for the week. I am green with envy! Off to work I go…!
Have a fabulous day!