Slow-Cooked Pork with Beets
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
- 2 tablespoon brown sugar
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon cayenne or red pepper
- 3 medium sweet potato
- 1 medium onion
- 2 pound pork tenderloin
- 2 medium apple
- 1/4 cup cranberries, dried
- 3 tablespoon water
- 2 tablespoon soy sauce, low sodium
- 4 medium beet
- 1 medium shallot
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 2 teaspoon mustard, dijon
- 1 tablespoon olive oil
- 1 tablespoon vinegar, rice
In a small bowl, mix together brown sugar, thyme, salt, pepper, cinnamon, ginger, and cayenne.
Peel sweet potatoes, cut into 1/2 inch thick slices, and then place in the bottom of a slow cooker, along with sliced onion.
Coat pork with seasoning mixture and place on top of potatoes.
Peel and slice apples. Add to slow cooker along with cranberries, water and soy sauce. Cover and cook on high for 1 -1 1/2 hours. Turn heat to low and continue cooking for another 5-6 hours.
Approximately 20 minutes before serving pork, prepare beet salad: Peel beets and shallot. Add them to a food processor and carefully pulse until beets are shredded, NOT pureed. Scrape out into a bowl. Sprinkle with salt and pepper. Mix in mustard, oil, and vinegar; toss to combine.
Shred or slice pork and serve with potatoes, apples, and beets on the side.
Calories: 398kcal | Carbohydrates: 40g | Protein: 34g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 838mg | Fiber: 6g | Sugar: 24g