Page 240 - 28_Days_of_Clean_Eating.sanet.cd

3. Remove the pork from the slow cooker; reserve the cooking liq-
uid in the slow cooker. Set the pork aside; keep warm. Increase
the heat to high.
4. In a small bowl, combine the arrowroot and 2 tablespoons of
water. Stir well, then add it to the cooking liquid. Cook uncovered,
for 15 minutes or until the mixture is thick, stirring frequently.
Discard the bay leaves.
5. While the pork cooks, heat the oven to 425°F. Arrange the aspar-
agus in a single layer on a rimmed baking sheet brushed with
1 tablespoon of avocado oil; toss the asparagus with the remain-
ing 1 tablespoon of avocado oil, remaining ⁄ 2 teaspoon of salt,
1
and remaining ⁄ 2 teaspoon of pepper. Bake for 15 minutes or
1
until the asparagus is browned and crisp-tender.
6. Slice the pork and serve it with the sauce and asparagus.

Serves 8. Prep time: 15 minutes. Cook time: 6 hours, 15 minutes.
Total time: 6 hours, 30 minutes.

Per serving: Calories: 389 Fat: 7.7g Saturated Fat: 2.5g Protein: 52.6g
Carbohydrates: 27.2g Fiber: 5.9g

Meat and Poultry Dinners 239