Pear-stuffed Pork Loin

Ingredients

1 4lb boneless pork loin

1 pear, peeled, cored, and chopped

1 cup mushrooms

1/4 c. dried cranberries

1/2 onion, chopped

2 cloves minced garlic

1/2 tsp thyme

1 tsp chopped fresh parsley

Directions

1. Preheat oven to 325. Cut pork loin lengthwise through middle, leaving 2 " connected all the way down the length. Open like a book, then cut each side horizontally almost all the way through so you can unfold the pork almost flat. Set aside.

2. Stir pear, mushrooms, cranberries, onion, garlic, thyme, and parsley in a med bowl until combined. Spread this mixture evenly over pork and roll the pork up tightly.

3. Tie the pork roll with kitchen twine at 2" intervals to hold together. Place the tied loin on a baking tray and roast until cooked through, about 1 hour.

Dijon Pork Chops

Ingredients
4 pork chops
salt and pepper to taste
1/2 c clean spicy brown or dijon mustard
1 tsp dry mustard
1 tsp thyme
1 clove crushed garlic
1 Tbsp coconut oil

Directions
1. Preheat oven to 425. Season pork chops lightly with salt and pepper.
2. In a small bowl, combine mustard, thyme, garlic. Mix well and spread evenly over both sides of the chops.
3. Heat oil in large oven-proof skillet over medium high. Add the pork and brown for about 2 min per side.
4. Transfer pork in skillet to oven and cook for an additional 15minutes or so, until no longer pink and cooked through

Feijoda (Meat Stew with Black Beans)

Recipe from: Brazil (Brazil's national dish)

PS: I would not call this eat clean....

Ingredients

3 cans black beans

2 lbs corned beef
1 1/2 lb ham hock

1 lb smoked sausage

1/2 lb Italian sausage
1 package bacon

broth or water

3 bay leaves

coconut or olive oil

2 onions, diced

1/2 c scallions, diced

1 head of garlic, minced

1 jalepeno, seeded and  minced

1 can crushed tomatoes

salt and black pepper to taste

Directions

1. Drain corned beef and ham hocks. Place in Dutch oven. Cover with water or broth. 

2. Add bay leaves and season lightly with salt and pepper. Cover and bring broth to simmer, skimming any foam that rises to the top as necessary. Add more water to keep meat always covered.

3. Simmer until all meats are tender, about 2 hours, adding ingredients as follows.

4. Separately, brown sausage, Italian sausage, and bacon in oil. Once browned, dice bacon and add this meat to pot. Use this pan to sauté onion, garlic, scallions, and jalepeno, until onions start to tender, about 10 min. Once sautéed, add to pot. Cook the full 2 hours or so.

5. After about 1 hour, drain and rinse beans and add this and tomatoes to pot.  Season to taste with salt and pepper. Continue simmering

6. Meanwhile, remove hammocks and corned beef from pot. Take the meat from the ham hocks (discard rind and fat) and shred and. Slice corned beef. Add all meat to the beans and continue to simmer until it is very flavorful and thick. Mash some of the beans against the pot to thicken.

*traditionally accompanied with white rice

Sweet and Sour Pork Crockpot

Ingredients
2 onions, sliced
4 garlic cloves, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 bay leaf
1 tsp fresh ginger, grated or minced
1 tsp black pepper
salt to taste
3 lb pork shoulder or butt, cut into 1 " cubes
1/2  fresh pineapple, cut into 1" cubes (about 3/4 c)
1/2 c apple cider vinegar
1/2 c light soy sauce
1/2 Tbsp brown sugar

Directions
1. Spread 1/2 of the onions, garlic, and bell peppers over the bottom of the slow cooker. Season meat with black pepper, salt and ginger.
2. Arrange pork in a single layer on the top of this. Top with remaining onions, garlic, and bell peppers.
3. Add pineapple. Pour vinegar and soy sauce over the top. Sprinkle with brown sugar.
4. Cook on high for 4 hours, or low for 8 hours. Serve over brown rice.

Tequila Pork with Tomatillo Guacamole

Ingredients
1/4 c tequila
1/4  lemon juice
1/2 tsp ground cumin
1/4 tsp crushed red pepper
1/4 to 1 whole chopped jalapeño
trimmed pork tenderloin
4 tomatillos
1 Tbsp lime juice
1 tsp salt
3 cilantro springs
3 peeled avocadoes
2 garlic cloves
1/4 tsp salt

Directions

1. Combine tequila, lemon, cumin, red pepper and jalepeno in dish or bag with pork and marinate in fridge for 2 hrs
2. Preheat oven to 350. Boil 4 tomatillas for 2 minutes, drain. Place tomatillos, lime, 1 tsp salt, cilantro, avocados, garlic in food processor and process until smooth.
3. Salt loin with remaining salt or to taste. Brown loin on stove. Place in dish and bake 20 - 30 min or to internal temp of 145. Let stand 3-5 min. Serve with guac.


*served with Mexican rice

Dusted Pork Chops

Ingredients:
1 acorn squash
2 Tbsp maple syrup
1/2 cup almond milk
1/2 cup finely ground organic cornmeal (avoid those GMOs :)
1 lb organic pork tenderloin/ medallions, trimmed of fat
1 Tbsp coconut or EVOO
2 Tbsp balsamic vinegar
1/4 lb unsweetened raisins (about 1/4 cup)

Directions:
1. Preheat oven to 375. Cover baking sheet with foil and set aside
2. Cut squash in half, scrape out and discard seeds and stringy fibers. Place squash halves cut side up on prepared sheet.
3. Pour 2 tsp maple syrup onto each half. Bake for 40 min, until edges are brown and center begins to wrinkle.
4. Add milk to bowl. Place cornmeal in separate boil. Dip each pork medallion into the milk, then the cornmeal, evenly coating on all sides. Place aside on plate.
5. Heat oil in large nonstick pan over med. Add medallions and cook for 4 mins or until pink juices are released. Flip each piece and cook another 4 min or until juices run clear and both sides are golden brown. Remove pork from pan.
6. Add vinegar, raisins and 2 2 Tbsp water to pan and place back on heat. Simmer about 10 min on low, stirring occasionally to de-glaze pan. Raisins will soak up cooking liquid and double in size.
7. When squash halves are done, carefully remove them from oven. Let cook for 10 min. Pour any pooled maple syrup from centers and reserve in a bowl. Cut each half in half again.
8. To serve, drizzle reserved syrup over squash and serve alongside pork and approximately 1/3 c balsamic drenched raisins.

Pork Stir Fry

Ingredients:

1-2 cups uncooked brown rice or jasmine rice
8 oz snap peas
1-2 cups broccolli
1 c sliced zucchini
1/3 c chopped onions
3 cloves garlic, minced
1 red bell pepper
1 yellow bell pepper
1 Tbsp coconut oil
1 lb organic pork, trimmed of fat and cup into 1/2" thick strips
1 Tbsp EVOO
3 tsp freshly ground ginger
1/4 c low sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp honey and/or 2 Tbsp brown sugar
1 orange--zest and juice
salt and pepper to taste

Directions:
1. Cut meat and place in marinade of 1 Tbsp soy sauce, 1 Tbsp orange juice, 1 tsp ground ginger, olive oil, salt and pepper to taste. Marinate 1 hour to overnight.
2. Cook rice according to package directions.
3. Fill medium pot halfway with water. Bring to boil. Add peas, reduce heat to simmer, and cook for 5 minutes.
4. Heat coconut oil in sauce pan. Add pork and cook for 3-4 minutes. Turn over and for an additional 3-4 minutes.
5. Meanwhile in large bowl, combine orange juice, orange zest, ginger, soy sauce, salt, honey, brown sugar. Mix well and set aside.
6. Once pork is done, add zucchini, peas, broccolli, onions, garlic, bell peppers and steam over meat to preferred tenderness. Add orange juice mixture and cook on low for an additional 5 min to "set" the flavors. You may add the rice in or simply serve over the rice.