Friday, November 21, 2014

Paleo Crock Pot Pork Loin with Apple & Onion Gravy


This one won't win any beauty contests, and I'm not going to promise any revolutionary flavors. It's just a good, basic staple recipe to have in your repertoire for busy days.

What really makes this one is the apple and onion gravy. I chose to use an immersion blender to mix up my mixture until it was smooth; next time I might leave it a little chunky just for a textural element.

I did find the gravy as a little bland when first blended, so I added a hefty dose of garlic powder and ground black pepper. They complimented the natural sweetness of the apple perfectly.

We enjoyed this one alongside some simple green beans and coconut flour biscuits.

Paleo Crock Pot Pork Loin with Apple & Onion Gravy
adapted from The Kitchen Whisperer 

3 lb. pork loin
1 tbs. garlic powder
1 tsp. salt
1 tsp. freshly ground black pepper
2 tsp. fresh chopped thyme
1 tbs. chili powder
1 tsp. cinnamon
5 minced garlic cloves
3 medium Granny Smith apples, peeled and cut into chunks
1 large onion, cut into chunks
1 cup organic chicken broth

Combine garlic powder, salt, pepper, thyme, chili powder and cinnamon in a small bowl. Rub all over sides of pork.

Place pork in crock pot. Top with minced garlic, apples and onion. Pour broth over the top.

Cover and cook on low for 8 hours.

Remove pork from crock pot and wrap in foil to rest.

Meanwhile, pour remaining apple and onion mixture into a saucepan. Heat over high heat until bubbling, then reduce and cook for about 10 minutes until it begins to thicken. If it's not thickening to your liking, stir in 1 tbs. of coconut flour.

If a smooth gravy is desired, use an immersion blender to combine the ingredients. Otherwise simply spoon the chunky gravy over the meat before serving.

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