Could we change our attitude, we should not only see life differently, but life itself would come to be different. ~ Katherine Mansfield

Tuesday, February 7, 2012

Let them eat pork!

Since the closest I have come to a gym since my last post is wearing yoga pants to vacuum, I thought that the least I could do was post a healthy dinner recipe. This is adapted from Elizabeth Yarnell's "Glorious One Pot Meals," a book that is used at least twice a week in our home. I can't recommend it enough.

This is a delicious and easy dinner. The sauce is so good that it makes me eat green beans, which I hate. The leftovers are amazing. When we buy the happy-pig humanely raised pork at Whole Foods or Denver Urban Homesteading it is a perfect meal.

Honey Mustard Pork Roast with Vegetable Quinoa (serves 6)

Pre-heat the oven to 325 degrees.

Lightly coat the inside of an enameled 7-qt dutch oven with olive oil. Place 2 lbs of whole pork tenderloin in dutch oven and season with salt and pepper.

Mix 3/4 cup local honey, 9 tablespoons dijon mustard, 1 1/2 tsp ground ginger, 1 1/2 tsp ground cinnamon, 3/4 tsp ground cloves. Poor over pork. Put on the lid and place in the oven for one hour.

After an hour, flip the roast and return to the oven for another hour.

After 2 hours, add 4 cups fresh or frozen cut green beans and 6 carrots sliced into coins. Add a little water if the sauce is starting to scorch. Return to the oven for one more hour.

As the third hour draws to a close, prepare 2 cups of quinoa according to package instructions. Remove roast from the oven and place pork on a cutting board to rest. Deglaze the dutch oven with a little bit of water to make a sauce of the vegetables and honey mixture.

Serve quinoa topped with sliced pork roast and the honeyed vegetables.

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