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Crockpot Honey Mustard Pork Loin and Carrots


September 5, 2012
By: Vicki Little
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Most people like simple and easy recipes. The problem is, simple and easy doesn’t always mean you will be sitting down to a dinner that literally makes you happy as you relax later with your full belly. I LOVE meals that taste like they could have been served at a restaurant. This particular recipe ended up being a product of luck. My husband works random hours, and I used to stay caught up with his schedule pretty well until the kids started school and I started PTO. Now I find myself going “oh, you will be home for dinner tonight?” more often than I would like. So one day, I literally opened my fridge and sat there wondering what to throw together. The carrots only had about a week left, so they needed to be included. The honey mustard dressing I bought for salads was a bit too strong for greens and I hadn’t used much of it at all, so why not throw that in as a marinade for the pork roast that I already had defrosted. I was planning on making a honey mustard marinade anyway. There was exactly one dinner’s worth of couscous left, and my son had been begging for asparagus. And that is how I came across this dinner that is now one of my favorites!

Ingredients:

  • 1 bottle of Honey Mustard salad dressing/marinade
  • 1 pork loin
  • Carrots

Side items

  • Asparagus
  • CousCous (I have started buying mine from the bulk section at Sprouts-inexpensive and yummy!)
  • Garlic
  • Salt
  • Olive oil
  • Butter


DIRECTIONS:

  1. Put the bottle of honey mustard in the bottom of a crockpot.
  2. Put pork roast in crockpot, roll in sauce, and sprinkle with salt, pepper, and dried mustard if you have it.
  3. Cut enough carrots for your family and put them around roast in crockpot.
  4. Cook on high for about 4hours or low for about 6-8 hours (be sure to check temp before serving)
Cook asparagus and couscous as you usually do (I put the asparagus in 2 tablespoons of olive oil, 1 tablespoon of butter, and ½ tablespoon of garlic in a frying pan and I sprinkle with salt. I cook on medium high until just barely soft. For the couscous, I put 1 cup water with 1 tablespoon of butter and a drizzle of olive oil and sprinkle of salt in a saucepan on med/high until boiling. Take the pan off the heat and add 3/4 cups of couscous, stir and let sit for five minutes).

Use the dressing/marinade as a sauce for the couscous and asparagus.


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