Kicking Ass, Taking Names

We are forever trying to eat at home more. Major downfall of ours, that whole eating out thing. We have been doing great this week, and making relatively nutritious meals at that.

I figured I would copy my online mommy pal Gretchen and post the recipe from last night.

Or, if we are being brutally honest, if I post it up here, I might actually not lose it/remember to cook it again.

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CRANBERRY APRICOT PORK ROAST
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INGREDIENTS:

• 1 (around 2-3 lb) boneless pork loin roast, well trimmed
• 1 can (16 ounce) whole cranberry sauce
• 1 cup sliced dried apricots
• 1/2 cup orange juice
• 1/2 cup water
• 2 tbs cider vinegar
• 1 tsp freshly grated ginger
• 2 tsp ground mustard
• salt and pepper to taste

PREPARATION:

Mix all ingredients except pork in slow cooker. Place pork in slow cooker (I actually cut mine into 3 chunks to get it more covered by the liquid). Cook on low for 7 to 9 hours. Pork should be about 160° when fully cooked. Serve with mashed potatoes.