When I saw this recipe, I had to give it a try. I love pork. I love apples. I love sweet potatoes. I don’t know what possessed me to try rubbing the pork with the crushed fennel seeds (something I had never tried). I had seen several recipes using them and I guess I thought it might be a good addition with the apples and sweet potatoes. And it was delicious. But the real stars were the roasted apples and sweet potatoes. I think from now on I will mostly opt to roast my sweet potatoes. Yum. I made this recipe a second time already, without the fennel and adding sauerkaut under the roast in the pan and skipping the sauce. This was also delicious.
Pork Roast with Apples and Sweet Potatoes
4 teaspoons olive oil, divided
1 pork roast (2 1/2 pounds), tied at 1-inch intervals
Salt and pepper
(crushed, toasted fennel seeds)
3 Gala apples, quartered
2 sweet potatoes, cut into 1/2-inch wedges
1 tablespoon flour
1 1/2 cups chicken broth
- Preheat oven to 475 degrees. Coat a heavy-bottomed metal roasting pan with 2 teaspoons oil. Place pork in center and season with salt and pepper (and coat with crushed fennel seeds). Roast until top is golden, about 15 minutes.
Toss apples and sweet potatoes with remaining 2 teaspoons oil and add to pan, arranging around pork. Return to oven and roast until apples and sweet potatoes are tender and an instant-read thermometer inserted in center of pork reads 140 degrees, about 20 minutes.
3. Remove pork, apples, and sweet potatoes from pan. Allow meat to rest 10 minutes before slicing. To make the sauce, whisk flour into pan drippings over medium heat, then slowly whisk in chicken broth and cook until thickened.
I really have trouble getting these chia puddings to turn out right. Too thin, too thick, not enough flavor, etc. This time I messed up because I didn’t have plain yogurt. I did have some organic vanilla greek yogurt. This yogurt is sweetened, so I thought I could skip the added sweetener. Wrong! It was so sour without added sweetener. I’m not very good at remembering to taste as I make and adjust. Gordon Ramsey would send me home right away! I will try this again and make sure it is sweet enough to enjoy. Otherwise the flavors were good, although it turned out pretty thick.
Tropical Chia Breakfast
1/4 c skim yogurt (greek is best)
2 Tbsp coconut milk
1 small banana
1 round of pineapple
1/4 cup chia seeds
1/4 tsp vanilla
8 drops of liquid stevia (or other sweetener of choice)
Prepare the night before to give the seeds time to swell and become pudding-like. In a blender or magic/nutri bullet, combine all of the ingredients except the chia seeds. Blend until incorporated. Stir in the chia seeds. Pour into a bowl or jar, cover and let sit in the fridge overnight.
I made this dish back when it was still chilly outside. A huge pot of deliciousness on the stove that smells amazing. I only knocked this down to three stars because, no matter how much I try, I’m not a fan of sausage of any kind. (My star rating is only my personal taste, not an expert opinion). My husband loves sausage, so I will make this again for him and I will happily eat around the sausage or use less. I chose a pre-cooked, chicken cajun sausage (Johnsonville) because it had fewer calories than the andouille. I loved the cajun flavor it gave the jambalaya. I had trouble getting my rice done. Read the package directions for the rice you choose and adjust accordingly. Mine took about 45 minutes and I had to add water.
Low Carb Cajun Jambalaya
1 lb. skinless, boneless chicken breasts cut into chunks
1/2 lb. andouille sausage (or sausage of choice)
1 large onion, chopped
2 cloves garlic
1 tbsp sugar-free ketchup
1 cup brown rice
2 cups (organic) chicken broth
1/2 cup green onion, chopped
1/2 cup parsley, chopped
2 bay leaves
- Brown meat in dutch oven, remove from pot, and set aside
- Saute onion and garlic in the pot drippings until translucent.
- Add meat to the onion garlic mixture and continue cooking for about 5 minutes.
- Add sugar free ketchup and cook until color begins to deepen.
Add brown rice, chicken broth, green onion, parsley, and bay leaves to the pot and cook over low heat for 20 minutes. Serve immediately once rice is cooked.