Caribbean Pork Roast

1/2 C. pineapple juice
2 Tbsp. packed brown sugar
2 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. dried thyme leaves
1/8 tsp. ground red pepper
3 garlic cloves, pressed
1 3 lb. pork loin roast

Combine juice, sugar, cumin, cinnamon, thyme, red pepper and garlic. Put roast in storage bag and add juice mixture.

Thaw. Let roast marinate 4 hours or up to 24 hours. Discard marinade. Cook @ 350 degrees covered for 1 hour then uncover and bake 15 - 30 more minutes.

**This is really good if you add peeled and cubed sweet potatoes (2-3), quartered red onions (2), sliced pineapple (8 oz.) and sliced green bell peppers (2-3)and bake with the roast.

Amazing Pork Tenderloin

2-3 pounds pork tenderloin
1 pkg dry onion soup mix
1 cup water
3/4 cup red wine vinegar
3 Tbsp minced garlic
3 Tbsp soy sauce
freshly ground pepper to taste

Thaw and place into crockpot. Cook on low for 4 hours. Serve with cooking liquid on side as
au jus.

Slow Cooker Orange Chicken

1.5 lbs boneless chicken, cut in 2-inch chunks
1/2 c. flour
olive oil for browning the chicken
1 tsp salt
6 oz. (1/2 can) frozen OJ concentrate w/little or no pulp, thawed
3 Tbs. brown sugar
1 tsp balsamic vinegar
3 Tbs. ketchup

Use 4 qt slow cooker for best results. For a more authentic chinese chicken, dredge the chicken pieces w/the flour & shake off the excess. Throw away remaining flour. Brown chicken pieces on all side in a large skillet on the stove. Chicken does not need to be fully cooked - just sear it enough for the flour to stick & get a nice coating. Place chicken in your crockpot. You may skip this step and just place the chicken into your slow cooker, if you wish.

In a small bowl, combine the OJ, brown sugar, balsamic vinegar, salt & ketchup. Pour sauce mixture evenly over the chicken to gingerly coat. Cover & cook on low for 6 hrs or on high for 3-4 hrs. Serve over rice.