Thursday, January 14, 2010
Pork Roast and a 5k
So I have been inspired by my dear friend S who has been posting to Facebook this week about starting the couch to 5k program. I so admire people who take on a challenge! So I am unabashedly going to copy her!!
I have been walking on my treadmill at home already the past couple weeks and Eric and I have been trying to get out for walks together too (when the weather isn't too dismal) but having a program to keep me accountable and consistent sounds like just the thing I need! Another of my dear friends A, suggested that I should try yoga before bed to combat my insomnia so I think I may try adding that to the routine as well.
Speaking of healthy activities . . . The food I have been making at home lately has been much healthier lately too. Gone are the sweets and salts and fats and alcohol of Christmas (well mostly!) And in come the fresh juices, salads and healthy meals.
Tonight I decided to try a pork roast. Eric is not too keen on pork roast - probably because he dosen't like sauerkraut or applesauce - which is my general mode of cooking pork. So tonight I am trying something with no apples, applesauce or Kraut. Slow oven roasted BBQ pork. Sounds good right?
Here's what I did
1 4lb lean pork roast
1 medium onion sliced
1.5 cups ketchup
1/4 cup apple cider vinegar
1/4 cup water
1 teas Tabasco sauce
1 tbs Worcestershire
1/4 cup Splenda ( you could use brown sugar if you are anti-fake sweeteners)
1/4 cup Black molasses
Place the pork in roasting pan. slice onion over the roast. combine all other ingredients in a med. bowl and whisk together. pour sauce over roast and onion. bake in a 275 oven for 2-3 hours or until roast is very tender (easily pulled apart with a fork) or use a meat thermometer to make sure pork reaches desired temperature (160 internal for pork)