Page 239 - 28_Days_of_Clean_Eating.sanet.cd

Braised Pork Loin with Dried

Gluten-Free
Figs and Roasted Asparagus
Dairy-Free

Dried fruit often works well with meat and poultry because it
adds an unexpected sweetness and holds up well for long periods
of cooking. In this spice-rubbed pork dish figs are the surprise
ingredient. Prepare this recipe in a slow cooker for a very moist
and succulent dinner.

Halve It: If you’re not in the mood for leftovers, this dish can
easily be halved. Be sure to reduce your slow cooker size to 3 ⁄ 2 to
1
4 quarts and reduce the cooking time to around 5 hours.
1 (3¼-pound) boneless pork 1 red onion, halved and
loin roast, trimmed and thinly sliced
halved crosswise 3 carrots, finely chopped
2 teaspoons freshly ground 1 (14.5-ounce) can reduced-
black pepper sodium chicken broth
1½ teaspoons salt 1 cup dried figs
1 teaspoon dry mustard 2 bay leaves
1 teaspoon dried thyme 2 tablespoons arrowroot powder
3 tablespoons avocado oil 1½ pounds asparagus, trimmed

1. Cut the roast in half crosswise. Rub 1 ⁄ 2 teaspoons pepper, 1 tea-
1
spoon salt, dry mustard, and thyme over the pork.
2. In a large Dutch oven over medium-high heat, add 1 tablespoon
of avocado oil to the pan and swirl to coat. Add the pork, brown-
ing on all sides, about 10 minutes. Place the pork in a 5-quart
slow cooker. Add the onion and carrots to the Dutch oven; sauté
for 5 minutes or until the vegetables are golden. Stir in the
chicken broth, scraping the pan to loosen browned bits. Pour the
mixture over the pork in the slow cooker; add the figs and bay
leaves. Cover and cook on low for 6 hours or until the pork
is tender.

238 28 Days of Clean Eating