My Romance with My Slow Cooker

There is something about the advent of fall that quickens the beat of my heart. The colors, the chill in the air, donning a sweater and the first fire in the fireplace. All of this goes hand in hand with stews and roasts. I recently bought a slow cooker and have had so much fun trying some new recipes. The slow cooker is truly a miracle appliance. My experience with it until now has been the joy of just chopping up a bunch of things, mixing it up, and enjoying a fabulous meal a few hours later. To me, the slowness of the cooking is a benefit. By the time the food is ready, I've almost forgotten the labor, the kitchen has been cleaned, and it feels like someone else has made me dinner. Over the next couple of days I'm going to post some of the new recipes that I've tried in my slow cooker. I'll start tonight with a wonderful pork roast, perfect for a chilly fall night. Once again, the picture doesn't do it any justice. My photographer wasn't available at the time.

Christine - I know the air is a bit nippier up there than it is here. What are you doing with your slow cooker these days?

Pork with Dried Fruit and Squash
(from Cooking Light Slow Cooker - 2006)

• 1 (3-pound) boneless pork loin roast, trimmed
• 1/3 cup, packed brown sugar
• 1 Tablespoon of grated fresh ginger
• 3/4 teaspoon of salt
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of black pepper
• 1/2 cup dried apricots
• 1/2 cup bite-sized pitted dried plums
• 1 (1 1/2-pound) butternut squash, peeled and cubed
• Rosemary sprigs (for garnish)
  

1. Cut pork roast in half, crosswise. (If necessary, my slow cooker is oval and the roast fit perfectly).
   
2. Combine brown sugar and next 4 ingredients in a bowl and rub pork evenly with sugar mixture.
3. Place pork in 4 1/2 quart slow cooker and arrange dried fruit and squash around pork.
4. Cover and cook on HIGH for 1 hour.
5. Reduce heat and cook on LOW 6-7 hours until pork fruit and squash are tender.
6. Cut pork into thin slices and serve with butternut squash and fruit mixture.
7. Garnish with rosemary sprigs, if desired.