Take a mesquite pork roast, add some veggies, and cook in slow cooker. Tender AND tasty.

Ingredients

2	large potatoes
1	lb baby carrots
3	stalks celery
1/2	lb mushrooms, sliced
308	g pork loin
1/2	large onion
1	jalapeno pepper
2	small mandarin oranges

Directions

1. Cut up potatoes. Place in bottom of slow cooker
   
   
2. Add carrots around base / sides of slow cooker.
   
   
3. Braise roast in frying pan, then add to slow cooker on top of potatoes.
   
   
4. NOTE: I used a 1.175 kg mesquite pork loin roast, see: http://caloriecount.about.com/cc/useritem/46151159.html and then simply edited the volume of a pork roast to match the given calory data from my packaging.
   
   
5. Add onions / mushrooms to frying pan and fry with 1/4 cup of water to use up the mesquite flavouring.
   
   
6. Pour caramelized onion mixture over roast.
   
   
7. Add oranges
   
   
8. Slice jalapeno pepper and place over top. Add 1/4 cup of brewed green tea.
   
   
9. Cover and cook for 3-4 hours (high) or 8-9 hours (low). Core temperature of roast shoule be 170 degrees F.
   
   

Categories

Pork, Main Dish, American-Southwestern, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very high in vitamin A High in vitamin C