Monday 12/13/2010 Slow Cooker Pork Roast with Dried Fruit Compote and Roasted Fingerling Potatoes

Slow Cooker Pork Roast with Dried-Fruit Compote
Prep time: 20 minutes Cook time: on LOW 8 hours 3 pound pork shoulder   coarse salt and freshly ground pepper, to taste 3 tablespoons olive oil 3/4 cup dry white wine 1/2 cup orange juice 1/4 cup brown sugar, firmly packed 2 sprigs fresh rosemary 10 dried plums, pitted, (1 1/2 cups) 1 1/2 cups dried apricots per serving: 461 calories; 31 grams protein; 18 grams total fat; 3 grams fiber; 5 grams saturated fat; 41 grams carbohydrates; 100 mgs cholesterol; 122 mgs sodium; 10 weight watcher points		[1] Season the pork shoulder on all sides with salt and pepper. In a large skillet over medium-high heat, warm the olive oil. Add the pork and brown well on all sides, about 10 minutes total. Transfer the pork to a slow cooker. [2] Pour off the excess fat from skillet and set the pan over high heat. Pour in the wine and orange juice and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Stir in the brown sugar, bring the liquid to a boil and pour the contents of the pan over the pork. [3] Add the rosemary to the slow cooker. Scatter the plums and apricots around the sides of the meat. Cover and cook on LOW for 8 hours. [4] Remove the rosemary sprigs and discard. Transfer the pork to a platter and spoon the fruit compote around the meat. Slice the pork across the grain or, if the meat is too tender to slice neatly, use a pair of forks to tear it into large chunks. Serve with the compote alongside.

Roasted Fingerling Potatoes
Prep time: 5 minutes Cook time: 20 minutes 2 pounds small fingerling potatoes (can sub small new potatoes) 2 teaspoons garlic, minced 2 tablespoons olive oil   coarse salt and freshly ground pepper, to taste per serving: 223 calories; 4 grams protein; 7 grams total fat; 5 grams fiber; 1 gram saturated fat; 37 grams carbohydrates; 0 mgs cholesterol; 14 mgs sodium; 4 weight watcher points		Preheat oven to 500 degrees. [1] Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.