Pork Roast with Apples and Pears

by Erin, The $5 Dinner Mom on November 7, 2008

I started making this meal on the news set at Fox 45 this morning and thought…I might as well finish cooking it up! A perfect fall dish for a beautiful fall day! The colors seemed to really have popped here in the last few days, despite the Indian Summer Days!

Ingredients
1 pork roast ($1.84) I bought this roast on sale for $5.32, used a $1.50 off Kroger coupon. I will use half of the pork for this meal and the other half soon!
1 apple ($.49) Big sale this week!!!
1 pear ($.59)
1/2 onion ($.15)
1 cup apple cider or juice ($.20)
Salt/Pepper
1/2 lb asparagus ($.75) Sale at Kroger this week!
3 T extra virgin olive oil ($.25)
1/2 cup frozen peas ($.25)

Directions
1. Place roast into your crockpot. Pour apple cider/juice over the top. Sprinkle with salt and pepper.
2. Slice (and peel if you like) the apple and pear. Dice the onion. Toss it all around the pork roast. Set on low and cook for 8 hours.
3. Just before dinner, saute asparagus in EVOO for 4-5 minutes, until it turns a brighter green color. Sprinkle with salt and pepper to taste.
4. Cook peas for the little people!
5. Serve apples and pears over the pork with a side of asparagus! Yum!

Cost $4.52

{ 16 comments… read them below or add one }

Dree November 7, 2008 at 6:07 pm

Oh this sounds yummy and AFFORDABLE!!. I am going to make it next week.

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Carolina Mama November 7, 2008 at 10:11 pm

You’re recipes are amazing. Sounds great. I wanted you to know I posted about the Dollar Diet today. And thought of you so you can check it out. :)

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Kate November 7, 2008 at 10:53 pm

Wow, that sounds really good and so seasonal. What a perfect choice for this morning!

By the way, I tagged you to show & tell 7 favorite things from your kitchen.

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Lisa B. November 7, 2008 at 10:55 pm

I was planning on cooking a pork roast tomorow and wasnt sure how I was going to cook it. I have it figured out now, thanks to you! sounds like it will be yummy!

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~Deidra~ November 8, 2008 at 4:08 am

This sounds delicious…I’ll have to try it soon. Congrats on all your media attention!

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Reneesg November 8, 2008 at 7:45 am

Congratulations on your spotlight!!! How wonderful for you! I can’t wait to see the video! :)

This dish shoulds sooo good!! Especially with the weather turning colder. It’s on my menu for next week too!

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Sherry November 9, 2008 at 10:14 am

This sounds absolutely scrumptious! I wish I had gotten a pork roast to make this instead of a beef roast this week. Ugh! :(

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Erin May 6, 2009 at 7:11 pm

I actually have a question … what size roasts do you usually use? I made one a couple of weeks ago (not this recipe but another one from this site) and mine came out pretty dry. It was 3.5lb and I cooked it for 8 hours on low.

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Erin May 6, 2009 at 9:21 pm

That’s about the size of mine. You can sear each side of the meat in a frying pan to seal in the natural juices. I usually add 1 cup of water to the crockpot, in addition to the toppings/sauce to help moisten the meat. What cut did you use? Do you remember?

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HomeshcoolMama May 7, 2009 at 11:27 am

Made this for dinner last night and it was FABULOUS!! Everyone in my family enjoyed it–even my picky eater of a sister who stopped by at supper time and sampled a little. I didn’t have a pork roast but I used some pork tenderloin that I had in the freezer that was purchased on sale a little while back and it was super tender and juicy after slow cooking all day. I also had three slices of bacon left in the fridge from a package used in a previous meal this week (the bacon wrapped BBQ chicken with apples–also very tasty) and so I didn’t let them go to waste, I chopped them up and threw them in as well. Delicious! Thanks for all you do and keep those yummy recipes coming!

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Erin May 9, 2009 at 9:36 am

I think it was just listed as pork roast… I think I should have poured more of the juices over the meat as it cooked. I am trying the chicken and dumplings today.
I am sure this is a silly question but do you put it in the crockpot frozen?

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Erin May 9, 2009 at 7:05 pm

No Erin, I don’t put it in frozen…I thaw it first.

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Erin May 11, 2009 at 6:55 pm

I said it was a silly question – I don’t use a crockpot often, so I am not familiar with the correct protocol.
Anyway – congrats on your latest achievements.

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Karen Han September 19, 2010 at 7:11 pm

I can’t print. :(

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DINAH LYNN September 20, 2010 at 10:15 am

I’M OVER USING THE SLOW COOKER, WAY TO MUCH ELECTRICITY, BUT WILL TRY THIS IN MY PRESSURE COOKER SOON, NEW ONES COST ABOUT $40.OO WELL WORTH THE MONEY AND COOKS MUCH MUCH FASTER AND SEALS ALL THE FLAVORS IN, I ESPECIALLY LOVE IT BECAUSE I CAN PUT FROZEN MEAT IN AND THE RESULTS ARE TOO DIE FOR :)

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Rebecca December 13, 2010 at 2:19 am

True, pressure cookers are great, but slow cookers don’t use a lot of electricity! On average, an electric stove (3000 watts) uses more than 13x the energy of a slow cooker (220 watts). Because they are so efficient, it’s okay that they are so “slow.” :)

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