Who Likes Weight Watchers? WOOP WOOP! Tuiti-Fruiti Rosemary Pork Loin

This is a Weight Watchers recipe, and probably the funniest one you will ever read.....

7 points folks....7 POINTS

I renamed this recipe Tuiti-Fruiti Rosemary Pork Loin.

You will see why in a few seconds.

Did you know that to peel an acorn squash really easy, all you have to do is put in the microwave for 1 minute on high.....

I needed acorn squash chunks for this recipe, so I microwaved it.

Cut it in half. Sliced like butter.....

Removed the seeds.

And peeled it like I was peeling a potato. And cut it into chunks.

I used a 4 pound pork loin for this recipe. I sprinkled both sides with a lemon pepper grinder.

I kind of rubbed into the meat.

It has to be seared on both sides before adding it to the crock pot.

Please don't do what I did.....it slipped off the meat fork when I was flipping it. This is not good....

The veggies get laid in the bottom of the crock pot, and the browned pork loin on top.

This recipe was originally orange rosemary pork loin.....BUT....

I went to my refrigerator, oh trusty keeper of goodness, and couldn't find the orange marmalade that I thought I had. So to substitute I used sugar free strawberry preserves, apricot preserves, and sugar free blackberry preserves. Hence: Tuiti-Fruiti......

I was lacking orange juice too, so my keeper of goodness produced pineapple mango. Works for me.....

This is a perfect fall meal. Fruit, veggies, and pork....can't get any better then that.

And this is how good it was. Don't let the mixture of fruity preserves intimidate you....it was delicious!!

A Tuiti-Fruiti Rosemary Pork Loin

2 small acorn squash, peeled, seeded, and cut into 2-inch pieces

5 med. potatoes, peeled and cut into 2-inch peices

1 c. chopped sweet onion

1 1/2 tsp. lemon pepper (I used a grinder and coated it to my liking)

4 lb. boneless pork loin roast

1 TBS olive oil

1/4 c. sugar free strawberry preserves

1/4 c. apricot preserves

1 c. sugar-free blackberry preserves

1 c. chicken broth (low sodium)

1/4 c. pineapple mango juice

1 1/2 TBS dried Rosemary leaves

2 TBS cornstarch

2 TBS water

Place squash, potatoes, and onion in a 5-quart slow cooker.

Rub lemon pepper over pork. Heat oil in large skillet over medium-high heat; add pork, browning on all sides. Place pork in cooker on top of the vegetables.

Combine all preserves, broth, juice, and rosemary in a medium sauce pan. Heat until smooth (don't boil). Pour mixture over pork and vegetables.

Cover and cook on low for 5 hours.

Remove pork to a serving platter; cover and keep warm. Combine cornstarch and water in a small bowl, stirring with a whisk until smooth; stir into vegetables in cooker. Increase heat to high; cook 20 minutes or until sauce is thick. Spoon sauce over pork and serve.

This recipe makes a large amount. Servings: 12