Sunday, May 7, 2017


This time of year is very busy for us.  Olivia and I both garden so there is a lot of outdoor clean up, soil preparation, and planting to be done.  This means meal preparation has to be quick and easy.

Olivia found this fantastic pork loin recipe that can be made in the crock pot.  The recipe comes from  It is moist, flavorful, and best of all the leftovers can be morphed into a second meal that is equally great.  When Olivia discovered she had left over teriyaki pork, she chopped some up, browned it slightly in olive oil and stirred in some steamed vegetables for a delightful stir fry.  The leftover "sauce" from the crock pot made an excellent topping to drizzle over the stir fry and rice.

Who doesn't like a meal that is just as delicious and creative the second day as it was the first?


  • 3/4 cup unsweetened apple juice
  • 2 tablespoons sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 boneless pork loin roast (about 3 pounds), halved
  • 7-1/2 teaspoons cornstarch
  • 3 tablespoons cold water
  • Directions
  1. In a greased 3-qt. slow cooker, combine the first seven ingredients. Add roast and turn to coat. Cover and cook on low for 7-8 hours or until meat is tender. 
  2. Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.Yield: 8 servings.

Nutritional Facts

4 ounces cooked pork: 247 calories, 8g fat (3g saturated fat), 85mg cholesterol, 194mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 33g protein.  Diabetic Exchanges: 4 lean meat, 1/2 starch.

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