Tuesday, January 19, 2016

Bombdiggity Pork Loin (Braised Pork with roasted root vegetables)

I have been working on this recipe for a while... It all started when I was looking for a slow cooked pork recipe that did NOT include a bunch of super sugary bbq flavors and ingredients. I will say that the best cut of meat for this is boneless country style ribs. But those babies are loaded with excess fat and calories and not my favorite for a regular week night recipe. So I leaned it up a bit by using a pork loin instead and it turns out great. * This was made in a Le Creuset Dutch Oven but you can finish it in a crock pot. Crock pot instructions are included below.


INGREDIENTS:
Pork Loin 2-5 lbs
2 TBS olive oil
1/2 cup of red wine
1 Bag Peeled Organic Carrots
1 Bag of Parsnips
1 whole white  or yellow onion.
1 carton of organic beef stock
6 whole garlic cloves 
Package of grape tomatoes
Two bay leaves


Preheat oven to 400 degrees. 
Start by heating up the oil heavily seasoning Montreal on the pork loin. Then sear both sides of the loin. 
Remove loin and deglaze the pan with red wine


Add all veggies except tomatoes and bay leaves and cook on medium. (8-10 minutes) Stir occasionally to avoid sticking.


Return pork to pan over the veggies. Add tomatoes and bay leaves in pan and cover half way with Beef Broth. This baby will be heavy if you are using a heavy dutch oven like mine so make sure you have your "good" rack in the oven ready to go. Place in the oven and cook 1.5 to 2.5 hours depending on size of loin. Pork should fork shred easily when it is done. 

* If you prefer to use a crock pot to finish then you can follow directions through the point of adding all ingredients back into the pan and put it in a crock pot instead. Cook Low 8 hours and come home to an amazing smelling house and tasty dinner. 



Yum! The ultimate comfort food for a week night dinner!



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