Pork Roast Dinner

By Tonya_Speed

NUTRITION per serving: 294 Calories; 8g Fat; 32g Protein; 23g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 274mg Sodium. Exchanges: 1/2 Grain (Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Other Carbohydrates. Points: 6

Ingredients

• 1 small onion, halved and sliced
• 1 (1- to 1 1/2-lb.) boneless pork loin roast, trimmed of all visible fat
• 2 medium russet potatoes, peeled and cubed
• 8 ounces frozen sliced carrots
• 1/2 cup hot water
• 2 tablespoons sugar
• 1 1/2 tablespoons cider vinegar
• 1 tablespoon low sodium soy sauce
• 1/2 tablespoon ketchup
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon chili powder
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Place onion in the bottom of a slow cooker; add pork roast, potatoes and carrots. In a small bowl, whisk together the hot water, sugar, vinegar, soy sauce, ketchup, pepper, garlic powder and chili powder; pour over pork and vegetables. Cover and cook on LOW for 5 to 6 hours or until a meat thermometer inserted in the center of the roast reads 160 degrees and pork and potatoes are fork-tender. Remove pork and vegetables from slow cooker and keep warm. Pour cooking juices into a small saucepan and skim off fat. In a cup, blend cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Serve sauce with pork and veggies.

SERVING SUGGESTION: Serve steamed broccoli on the side.