Honey, maple, herbs & orange slow cooked pork loin + roasted rosemary potatoes & carrots + red cabbage cucumbers & peppers salad = a delicious yet surprisingly easy to make dinner
Recipe:
Pork: pork loin , honey maple BBQ sauce (when using BBQ sauce, it is really essential to choose one with natural ingredients & avoid brands with added sugar, high-fructose corn syrup or other processed ingredients & additives), onion , garlic , 1 orange , fresh herbs (sage, thyme & rosemary), salt , pepper, paprika & garlic herb seasoning.
I cooked the pork loin in the crock pot which means you will need to do this part 6-8 hours before dinner time. Luckily, it takes minimal effort since the crock pot does the majority of the work.
Line the bottom of the crock pot with thick round slices of onion. Rinse, pat dry & season the meat well on both sides. Place the meat with the fattier side up. Slice 1 orange and place slices on top & around meat. Add the sprigs of herbs & chopped garlic. Cook on low for approx. 6-8 hours, depending on the size of your pork loin. When 1 hour away from being done, add the BBQ sauce. When pork is super tender (careful not to overcook), take out the orange slices & the sprigs of herbs and pull apart the meat with 2 forks. Mix well with the sauce.
For the potatoes: golden potatoes , multi colored carrots , onion , garlic , olive oil, rosemary , salt , pepper & @thislittlegoat Went to Morocco seasoning.
Preheat oven to 425. Cut up the potatoes & carrots. Toss with olive oil, garlic, rosemary & seasonings. Place in Pyrex/baking dish & throw in the oven for approx. 40 minutes.
For the salad : red cabbage, cucumber , peppers , leek (optional, can use scallions instead), avocado oil, red wine vinegar, cilantro (optional), salt & pepper.
Thinly slice the cabbage, cucumbers (you can deseed them but it is not a must), peppers & leeks/scallions. Toss with a little avocado oil & red wine vinegar and season with salt & pepper.
Serve all together & enjoy!
#inthekitchenwithnora
