Friday, January 21, 2011

Fantastic Food Friday: Gingered Pork and Prune Dinner

Gingered Pork and Prune Dinner

1 2-pound boneless pork shoulder roast
2 tablespoons oil
3 tablespoons quick-cooking tapioca
2 medium cooking apples, cored and cut into 1/2 inch slices
4 medium carrots, bias-sliced into 1/2 inch slices
1 medium onion, cut into 1 inch chunks
1 cup pitted prunes, quartered
1 cup chicken broth
3/4 cup apple juice
1 tablespoon lemon juice
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves

Trim fat from meat; cut into 1 inch cubes.  In a large skillet brown pork, half at a time, in hot oil. Drain off fat.  Transfer pork to crock pot.  Sprinkle tapioca over meat. Add apples, carrots, onion, and prunes. In a small bowl combine chicken broth, apple juice, lemon juice, ginger, cinnamon, pepper, and cloves; pour into crock pot. Cook on low for 8 to 10 or high for 4 to 5 hours. Serve with hot cooked couscous, rice, or noodles.

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Ciara said...

Not sure about the prunes, LOL, but wow, that looks good!
Thanks for sending me to Nicole's site. I love her knitting project.

Sherri said...

They are really good in this recipe. Nicole always has something on the needles, usually socks LOL, and it makes my fingers just itch to get a hold of some yarn and needles!