Honey Mustard Pork Roast

First off, thank you Kelli for starting this! This will be a great way to share all those recipes we ask from each other, and let everyone else have it at the some time. I'm excited to see more of everyone's recipes. I'm already hungry again. ;)

This is the recipe I used for our Pork Roast last Saturday. However I did a few things different as I didn't have everything on hand. I added one peeled, cut up apple to the garlic and onion mix, instead of honey mustard, I used dijon mustard, and I didn't add anything extra when making the gravy. It was still really good. I served it with boiled potatoes...thats right, boiled. I was going to make it into mashed potatoes, but decided not to. They were still good with butter and s&p.

I got the recipe from about.com
http://busycooks.about.com/od/porkrecipes/r/honeymustardporkroast.htm



Honey mustard, onions, and garlic season a boneless pork roast to perfection as it slowly cooks in your slow cooker. If you want to use more than five ingredients, you could add baby carrots or some thickly sliced, peeled apples along with the onions and garlic.

Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours, 10 minutes
Yield: 8 servings

Ingredients:
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/3 cup honey mustard
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 teaspoon dried thyme leaves
• 1 (3 lb.) rolled boneless pork roast
• 1/4 cup chicken broth
• 1 Tbsp. cornstarch
• 1/4 cup water


Preparation:
n 4-6 quart crockpot, place onions and garlic. Season pork roast with salt and pepper, and sprinkle with thyme. Spread honey mustard on roast. Place coated roast on top of onions and garlic; add chicken broth. Cover crockpot and cook on low for 7-8 hours.

Remove roast and cover with foil to keep warm while making sauce. Combine cornstarch and water in a medium saucepan and blend with wire whisk. Add juices and cooked onions and garlic from crockpot to saucepan and cook over medium heat until mixture boils and thickens, stirring frequently.

Season to taste. Add more salt, pepper, thyme, or honey mustard if needed. The crockpot mutes these flavors because of its long cooking time. Serve roast with sauce.

If you have a new hotter crockpot, check the roast at 6 hours.

Curry Split Pea Soup

Here's the recipe you asked for Krista & BreAn...I found it online at foodnetwork.com.

Ingredients:
2 tablespoons unsalted butter
1 cup chopped onion
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh garlic
12 ounces dried green or yellow split peas picked over and rinsed
5 cups chicken broth
1 tablespoon curry powder

Directions: Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a gene pinch of salt and sweat for 2 to 3 minutes. Add the garlic an continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown. Add the peas, chicken broth and curry powder. Increase he high and bring to a boil. Reduce heat to low, cover and coo simmer until the peas are tender and not holding their sha any longer, approximately 45 to 50 minutes. Taste and adju seasoning as needed. Using care and a stick blender, puree soup until the desired consistency. Watch out for hot splatters.

Keep in mind I NEVER follow a recipe perfectly, but this is roughly what my soup consisted of. I also did not puree it and added ham. It was good and even the kids ate it.