Take advantage of Cosentino’s weekly specials right now (prices good Feb 17th thru Feb 23rd) to get a boneless pork loin roast for $2.99 per pound. This easy Pork Loin with Dried Fruit recipe lets you put it in the crock pot in the morning before you leave and it’s ready when you get home that evening.
To make dinner even easier, take advantage of Cosentino’s other specials this week for two other items: a box of Lundberg risotto and a bag of Fresh Express ready-to-eat salad. Lundberg Family Farms® rice products are a delicious part of a healthful lifestyle that embraces wholesome goodness and a healthy environment. Cosentino’s has Lundberg risottos, which are ready on your stove top in 20 minutes, on special this week for $1.69/box. Also on special this week at Cosentino’s are bags of Fresh Express ready-to-eat salads, such as Caesar and Salsa, for $3.00 each.
Taking advantage of these weekly specials lets you put this easy Pork Loin with Dried Fruit, Risotto and Caesar Salad meal on your dinner table for four people for $10 and change. Note: these prices are good on these items Feb 17th thru Feb 23rd.
1 medium yellow onion, peeled and sliced
1 2-lb boneless pork loin roast (Cosentino’s special this week, Feb 17 thru Feb 23rd, at $2.99/lb)
1 7-oz dried fruit (recommended: Sun Maid Dried Mixed Fruit – plums, pears, apples and apricots)
1/2 cup apple juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground sage
1/4 teaspoon ground cinnamon (*1/2 teaspoon pumpkin pie spice may be substituted for both the ground cinnamon & nutmeg)
1/4 teaspoon ground nutmeg (See * above.)
1 box Lundberg risotto (on special this week, Feb 17th thru Feb 23rd, at Cosentino’s)
1/2 tablespoon olive oil
1 bag Fresh Express ready-to-eat salad (on special this week, Feb 17th thru Feb 23rd, at Cosentino’s)
• Place the onion slices on the bottom of the crock pot.
• Place the pork loin on the onion slices.
• Add the dried fruit over the top of the pork loin and onion slices.
• Mix together the apple juice, salt, pepper, sage, cinnamon and nutmeg. Pour mixture over the top of the pork loin, fruit and onion slices.
• Cook at low setting for 8 – 9 hours.
• When you get home from work, the house will smell so good you’ll want to eat as soon as possible so get the risotto going.
• Heat 1/2 tablespoon olive oil in a saucepan. When hot, add the risotto and stir until grains are coated in oil.
• Stir in the seasoning packet and 2 & 1/2 cups water. Mix well to dissolve seasonings and bring to a boil.
• Reduce heat to low and cook, uncovered, for 20 minutes stirring occasionally. Remove from heat.
• Toss contents of salad packet together.
• Remove pork roast from crock pot and place on a cutting board. Using a large sharp knife, slice the roast crosswise into 1/2-inch thick slices. Place on serving platter and arrange the dried fruit from the crock pot around the pork slices. Spoon some of the liquid from the crock pot over the meat.
• Serve with risotto and salad for a delicious and easy weeknight dinner. Serves 4 people.
Any leftover pork makes a great pork-fried rice later in the week so be sure to wrap it up and store in the fridge.
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