AWESOME Fall Recipe!

I've had lots of conversations with friends who are down right bored with their own cooking. I seem to go through waves of being either bored or inspired. After cooking dinner tonight I feel like I could be headed for inspiration again! :-) I prepped this while the kids had lunch and then let it cook all afternoon. I ended up forgetting the onions and messing up the sauce and it was still phenomenal! Delish!

Here it is! (Sorry no pix)

Rosemary-Orange Pork Roast with Acorn Squash and Sweet Potatoes
Weight Watchers "Easy Week Night Recipes" (produced by Oxmoor House)
WW Points: 8 per serving (3 oz Pork and 1/2 Cup Vegetable Mixture)

1 small acorn squash, peeled, seeded, and cut into 2 inch pieces
2 medium sweet potatoes, peeled and cut into 2-inch pieces
1 cup chopped onion
1 1/2 teaspoons black pepper
1 teaspoon salt (I use Kosher)
1 (3 pound) boneless pork loin roast, trimmed
1 tablespoon olive oil
1 1/2 cups low-sugar orange marmalade
3/4 cup fat-free, less-sodium chicken broth
1/4 cup orange juice
2 tablespoons chopped fresh rosemary
2 tablespoons cornstarch
2 tablespoons water
Rosemary sprigs (optional)

Directions:
1. Place squash, potatoes, and onion in a 5-quart electric slow cooker.

2. Cook pepper and salt; rub mixture over pork. Heat oil in a large skillet over medium-high heat; add pork, browning on all sides. Place pork in cooker on top of vegetables.

Combine marmalade and next 3 ingredients in a medium bowl; pour mixture over pork and vegetables.

4. Cover and cook on LOW 5 hours

5. Remove pork to a serving platter; cover and keep warm. Combine cornstarch and water in a small bowl, stirring with a wishk until smooth; stir into veetables in cooker. Increase heat to High; Cook 20 minutes or until sauce is thick. Spoon sauce over pork. Garnish with Rosemary springs, if desired. Yield 12 servings.

Cal. 354; Fat 12.9g; Fiber 1.5g