Thursday, July 8, 2010

Tropical Pork with Sweet Potatoes and Lemon-Glazed Carrots

Hello to our 251 readers!!!!!  AMAZING!!!

WOW was this good (and super easy too, might I add!)  What simple but delicious dish to make!  This recipe makes PLENTY for a family of 2 1/2!  We will have leftovers for days!  I'm already thinking about shredding this pork and making some delicious wraps with it! The sweet potatoes were so soft and soaked in all the yummy juices!  The Pork was so juicy and tender.  In fact, you'll notice in the picture "chunks" of pork instead of slices because it just fell apart on me!  I tried to keep it together, but no luck!  It's not a bad thing though! 

Let's talk about the carrots for a minute!  O   M   G!!!!  Ok, so I wanted to add some color to the plate.  Here's how I did it.  I steamed the carrots, then cooked them on the stove top with some butter, brown sugar and lemon juice.  At the last minute, I tossed in some minced parsley from my garden.  YUUUUUUMMMMMMYYYYYYYYYY!!!!!  You will LOVE these!!!  I've included this bonus recipe below for your dining pleasure!

Ok, back to the Tropical Pork!  LOL
With the help of my husband last night, it took me less than minutes to get all the ingredients into the Crock Pot.  The bulk of that time consisted of peeling the sweet potatoes!  I put it in the fridge overnight, pulled it out at 9a.m. and had dinner at 5!  Wow do I feel like Suzy Homemaker!!  LOL  I think you'll really enjoy this dish!  I know we did!

I would like to give a "shout out" to my friend Stacey for passing this recipe on to me.  The original recipe is from the Weight Watchers Cookbook.

Here's the good stuff:

Tropical Pork

Pork Loin Ingredients:
2-3 lb. Pork loin
20 oz. can Crushed Pineapple
1/4 cup Honey
1/4 cup Brown Sugar
1/4 cup Apple Cider Vinegar
1 tsp. Low-Sodium Soy Sauce
salt and pepper (to taste)
4 Yams, cut into chunks
non-stick spray

Pork Loin Directions:
Spray the liner of your Crock Pot with non-stick spray.  Lay the Pork Loin at the bottom of the liner and salt and pepper it on both sides.

In a separate bowl, combine the pineapple, honey, brown sugar, apple cider vinegar and soy sauce.  Mix together.

Place the chunks of sweet potatoes over and around the pork loin and then pour the pineapple sauce over the top. 


Cook on LOW for 7-8 hours or on HIGH for 3-4 hours.  Enjoy!


Lemon-Glazed Carrots Ingredients: 
1 bag baby carrots
1/4 cup brown sugar
1 1/2 Tbsp. Butter
2 Tbsp. lemon juice
2 tsp. fresh parsley, minced

Lemon-Glazed Carrots Directions:
 Steam the carrots for about 20 minutes, or until the color is nice and brilliant. 

Place the carrots in a frying pan and add the brown sugar, butter and lemon juice.  Cook on med-high heat for about 10 minutes, or until the juices are thickened and the carrots start to caramelize a bit. 

When you're ready to serve, toss the carrots with the parsley!  Enjoy!

TIPS:  I assembled all the Tropical Pork Loin Ingredients the night before in the liner and stuck it in the fridge.  It was super simple!  I added the soy sauce to the recipe to cut the sweetness a bit and it seemed to help.  This recipe had no other salt source either, so it helped with that.  Feel free to add a bit more if you would like.  I also added salt and pepper to my pork as the original recipe didn't call for any seasonings.  I can't live without seasonings!  LOL 

The carrots were just something I decided on at the last minute.  My daughter took an extra long nap today, so I had the time, but really, they didn't take long at all!  I think you'll enjoy them!

Happy Crock-Potting!
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2 comments:

  1. Did you use the juice from the pineapple as well? Thanks!

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  2. I would zap the sweet potatoes in the microwave a little first, especially if cooking on high. I found that the pork was done before the sweet potatoes were soft. Otherwise, this recipe is DELICIOUS!!!

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