Fruit Pork Roast

Fruit Pork Roast -- A Pinch of Joy
Fruit Pork Roast -- A Pinch of Joy

We had some good eating in the last couple weeks before the freezer left, including this deliciously beautiful Fruit Pork Roast.   When the freezer’s predecessor died, I almost didn’t buy a replacement. But we just couldn’t do without – in less than a week we gathered up the spare change and went shopping for a freezer. This time we decided to list the little chest on Craigslist and buy a new one to fit the new space once we move.

The people who bought it were super nice. Her sister and children were moving from Florida to live with them for the summer (and maybe longer) while the brother in law got settled in his new job and found a house in New York where he’d been transferred.  I wouldn’t back down on the price (since I had a list of seven more inquiries after theirs), but when it came time to pay the guy held back five dollars with high drama. Equally dramatic, I said Yes, we’ll take five dollars less just so you don’t ruin your reputation for driving a hard bargain. He did the happy dance. We all had a good laugh. They loaded the freezer in the back of the SUV with a bit of maneuvering and amazingly the hatchback closed!

 This fruit pork loin roast was delicious and served three meals plus another one or two as pulled pork! Don’t let the long list of ingredients scare you. Easy and it cooks all day, releasing the most pleasing aromas. Take a minute to garnish with more fresh apple slices and parsley as you serve it and you’ll have a beautiful presentation.   This is worth making, even if you don’t have to empty the freezer and use up the pork roast hiding in the corner.

Fruit Pork Roast
Prep time
Cook time
Total time
Tender pork roast with fruit for a delightful dinner dish. It's easy to prepare in the slow cooker but looks like a million bucks when you garnish with fresh apple slices and parsley just before serving.
Recipe type: Meat
Serves: 12 servings
  • ½ cup dried cranberries
  • ⅓ cup raisins
  • ½ cup unsweetened apple juice
  • 1 teaspoon minced garlic
  • ½ teaspoon ground mustard
  • 3 pounds boneless pork loin roast or tenderloin
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon pepper
  • 1 small lemon, sliced
  • 1 medium apple, sliced
  • ½ cup packed fresh parsley
  1. Combine the first seven ingredients in small bowl.
  2. Use 3 quart slower cooker. If using liner, place in cooker before using. If necessary cut meat in half to fit in slow cooker.
  3. Mix salt, pepper and ginger in cup and sprinkle over meat. Pour apple juice mixture over roast,then arrange apple and lemon slices as desired.
  4. Cover and cook on low for 8 hours or until tender.
  5. Gently transfer meat to serving platter to stand for 10 minutes before slicing and serving.

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Cheese Bacon Burger

Cheese Bacon Burger -- A Pinch of Joy
Cheese Bacon Burger -- A Pinch of Joy

Cheese Bacon Burger is a product of my sister’s Bee imagination.  She loves cheese.  And bacon.  And hamburger.  So she put them all together to create this seriously great barbecue burger.  Use at least 80 percent lean meat so there is a bit of fat to keep it moist.  Grill low and slow for tender, delicious burgers.  MMMMMM

Cheese Bacon Burger
Recipe type: Meat
Serves: 8 burgers
  • 2 pounds ground beef, 80 percent lean
  • 6 pieces bacon
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste
  • condiments of choice
  • 8 buns
  1. Cut bacon into one inch pieces and cook until crispy soft.
  2. Add cheese and bacon to ground beef, with salt and pepper if desired, and mix thoroughly. Make into 8 thick patties.
  3. Grill low temperature until done in middle.
  4. Serve hot with condiments of your choice.

Elegant Crusted Pork Tenderloin

Elegant Crusted Pork Tenderloin -- A Pinch of Joy
Elegant Crusted Pork Tenderloin -- A Pinch of Joy

Elegant Crusted Pork Tenderloin is quick and easy to make and perfect to serve guests. Holiday dinners don’t HAVE to be turkey or ham – especially if you aren’t serving a crowd. This recipe serves 6 (or 4 more generous servings).  

Be sure to buy the precut small tenderloin. Last time I bought a four pound package, thinking it had two tenderloins of two pounds each. It even looked like two. . . .but it was not. So I doubled the crumb portion of the recipe, got out the trusty really sharp knife and Bytes wandered through at the right time so this could happen:
Cutting tenderloin

Pat the meat dry so the crumb and oil mixture will stick better. I usually add the seasoning to the crumb mix, but if you rub them directly on the meat instead of adding them to the crumbs the flavor comes through nicely. I make a bed of crumbs in the pan just the size of the tenderloin, then put the meat in place and pat the crumbs on the top and sides. Much easier than putting the crumbs on and trying to transfer it all to a pan. I did that the first time. . . . learned that lesson! It will look like this – well almost. I forgot to take a picture before it went in the oven so this in long enough to brown the bottom a bit.
Crusted tenderloin

Below is what it looks like when it comes out of the oven.
Baked Tenderloin

Carefully scoop away crumbs in bottom of pan and lift the tenderloin to the serving platter. Let it set for five minutes so the juicy tenderness develops fully. Slice into half inch thick rounds. Garnish with a sprinkle of fresh chopped parsley or rosemary, if desired.

Elegant Crusted Pork Tenderloin
Serves: 6 servings
  • 2 cups seasoned Italian Dressing bread crumbs
  • ½ teaspoon salt or to taste
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper or more to taste
  • ½ cup olive oil
  • 2 pound pork tenderloin
  1. Preheat oven to 425 degrees.
  2. Line shallow baking sheet with aluminum foil to simplify clean up or use a good non-stick baking pan. Spray whichever you use generously with cooking spray.
  3. In medium mixing bowl, mix all dry ingredients with oil.
  4. Pat tenderloin dry.
  5. Make a bed of crumbs the size of the tenderloin and about one fourth inch deep in bottom of baking pan. Press tenderloin firmly into bed, then pat remaining crumbs on top and side of tenderloin about one fourth inch thick to cover thoroughly.
  6. Make a tent of aluminum foil to cover tenderloin so that it does not burn. Bake about 15 minutes, remove foil and continue baking uncovered for another 10 to 20 minutes until golden. If using meat thermometer, internal temperature should be between 145F (medium rare) and 155 (medium well).
  7. Remove from oven and let meat rest for at least 5 minutes before slicing with sharp knife into half inch thick slices.

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