Sunday, March 1, 2015

Crock Pot Balsamic Pork Roast and Asparagus with Dijon Vinaigrette

Crock Pot Balsamic Pork Roast
Copied from: Skinny Taste 

Servings: 8 • Size: 3 oz pork • Old Points: 5 • Weight Watcher Points+: 5 pt
Calories: 214 • Fat: 12 g • Carb: 4 g • Fiber: 0 g • Protein: 21 g • Sugar: 3 g
Sodium: 196 mg  • Cholest: 72 mg


  • 2 pound boneless pork shoulder roast (sirloin roast)
  • kosher salt, to taste
  • 1/2 tsp garlic powder
  • ½ teaspoon red pepper flakes
  • 1/3 cup chicken or vegetable broth
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth and vinegar and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low.
 Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker and ladle 1/2 cup sauce over the pork and keep warm until ready to eat.

Asparagus with Dijon Vinaigrette
 Copied from: Skinny Taste

4 • Serving Size: 1/4 • Old Points: 1 pt • Points+: 2 pt
56.9 • Fat: 3.6 g • Protein: 2.6 g • Carb: 5.5 g • Fiber: 2.4 g • Sugar: 0.3 g
Sodium: 92.7 (without salt)


  • 1 tsp Dijon Mustard
  • 1 1/2 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tsp fresh chopped parsley
  • kosher salt and pepper to taste
  • 1 pound thin asparagus, tough ends trimmed off

In a medium bowl, whisk mustard, vinegar and 1 tbsp oil. Add parsley and season with salt and pepper.

Steam or boil asparagus for 2-3 minutes until cooked and tender. Drain and run under cold water to stop the cooking.

Transfer asparagus to a serving dish and drizzle with the vinaigrette. Can be served warm or chilled.

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