Our Father’s Day Feast! Delicious!!!

• 1 boneless pork loin roast (or pork chops will work as well), 2-3 pounds
• 2 clove garlic, halved
• salt and pepper
• garlic powder
• 1 1/3 cups brown sugar, divided
• 1 tablespoon Dijon mustard
• 3 tablespoon balsamic vinegar
• 1 peach sliced into 1/2 inch wedges
• 2 apricots finely sliced

Directions:

1. Sprinkle with garlic powder, salt and pepper, then prick the roast all over with a fork or skewer.
2. In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
3. Place roast in the slow cooker with garlic cloves. Cover and cook on LOW for 4 hours.
4. Take the remaining 1/3 cup brown sugar; Spread over the top of the roast. Place finely diced peaches and apricots over atop the roast. Cover and continue cooking on LOW for 1 hour longer.

Prep Time:  5 min       Cook Time:   5 hours       Difficulty:   Easy

***I made some alterations today…I didn’t have dijon mustard so I used 1/2 tsp of regular mustard, 1/2 tsp spicy mustard, and 1/2 tsp honey. I also am cooking mine on high so that it will get done faster (as I was late putting it in the crockpot, due to trying to nursing a screaming baby!)

Creamy Basil Red Potatoes 

Ingredients

• 2 cups sliced read potatoes
• 1/4 finely chopped fresh basil
• 1/3 to 1/2 cup sour cream
• 1 tbsp olive oil
• salt and pepper

Directions

1. Heat saute pan with olive oil on med-high heat. Once pan is hot add 1/4 inch sliced red potatoes. Let saute until soft (just before they are fully cooked)
2. Add basil and sour cream to potatoes as well as salt and pepper to taste. Stir and let cook for about 1-2 minutes. Remove from heat and cover until ready to serve.

Candied Carrots