pork loin

Pork Loin and Roasted Veg

/ Christina Moore / Leave a comment

This is a super simple dinner, that doesn’t mess up a lot of pots. You can add whatever vegetables you like. I always cut the pork into regular portions, but you can leave the loin whole if you prefer.

Ingredients

  • 2 lbs. pork loin, cut into chunks
  • 1 cup chicken broth
  • 1 tablespoon rosemary
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1 tablespoon thyme
  • 1 tablespoon red chili flakes
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons butter
  • 4 stalks celery, chopped
  • 5 red potatoes, cubed
  • 8 brussel sprouts
  • 1 large onion, chopped
  • 2 cups baby carrots

Directions

Preheat the oven to 375°. Grind all the herbs in a mortar.

In a large casserole dish, add all the veggies. Place the tablespoons of butter in with the veggies. Pour the chicken broth in, top with the meat, and sprinkle the Worcestershire sauce, and blended herbs. Cover with foil, and bake for 45 minutes.

Cran-Apple Pork

/ Christina Moore / 3 Comments

This dish is all about the sauce. You can either use half of it as a glaze, while roasting your pork tenderloin, or serve it on top of your grilled pork chops. I’ve included both methods in the instructions below.

cranapplepork

Ingredients

  • 1 lb. pork tenderloin, OR 4 thick pork chops
  • 1 cup cranberries
  • 1 cup apple, pealed and chopped
  • ¼ cup onion, minced
  • ½ cup brown sugar, packed
  • ½ cup water
  • 1 tablespoon powdered ginger
  • 1 teaspoon curry powder
  • ½ teaspoon red pepper flakes
  • 1 tablespoon McCormick Montreal Steak Seasoning
  • 1 tablespoon coconut oil melted

Directions for Pork Loin Version

Preheat oven to 350°. In a sauce pot, combine cranberries, apple, sugar, water, onion, ginger, curry and pepper flakes. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes.

While the sauce is simmering, trim the fat off of the pork loin and rub with the steak seasoning. Place the pork into an oiled 13 x 9″ pan. Uncover and simmer the sauce for 2 minutes more, or until thickened.

Cool 10 minutes, place in a blender, and blend until smooth. Divide the sauce in half. Brush the pork with half. Bake for 30 minutes, or until desired doneness (using a meat thermometer).

Serve pork with remaining sauce.

Directions for Pork Chops Version

In a sauce pot, combine cranberries, apple, sugar, water, onion, ginger, curry and pepper flakes. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes.

While the sauce is simmering, heat a large frying pan with the coconut oil. Sprinkle the chops with the steak seasoning. Fry the chops until desired doneness.

Uncover and simmer the sauce for 2 minutes more, or until thickened. Spoon the sauce over the chops and serve.

Notes

  • Side dish suggestions: Roasted potatoes, roasted brussel sprouts, stuffing, steamed green beans, corn on the cob
  • If you don’t have steak seasoning on hand, use whatever your favorite pork chop seasoning is. Salt and pepper work just fine too.
  • Don’t like spicy? Remove the red chili flakes, and cut the curry in half.
  • I like to keep the sauce chunky when I’m making it for pork chops, but it is just the same when blended.
  • Want to make it Paleo? Don’t add sugar. Easy peasy.