Sunday, February 1, 2015

Tropical Ginger Crock Pot Pork


This is one of those meals made from what I had on hand. While it didn't turn out as scrumptious as some of my favorites, I did want seconds.

In the crock pot on high until tender:

(I started this around 11 a.m. with a frozen chunk of meat and we ate at 4 p.m.)

- the leftover pork loin from Christmas which at most was two pounds
- two cups frozen butternut squash
- 8 ounces apple juice
- about 12 ounces Simply Balanced organic mango lemonade
- about 1/4 cup Dijon mustard
- about 1/2 cup dark brown sugar
- one packet ginger honey crystals 


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