I went through a little LiveWhole365 funk, not that I’ve been off the rails with my eating, but we have been eating the same boring things over and over. When we came home from Disney our food was boring and repetitive, but we did a good job sticking to the overall principles of the plan.
Thank goodness, I snapped out of it last week and I think it all started when tagged me in a recipe for Cider Pork in sweet potatoes and topped with steamed broccolini. I cooked it and it was fantastic. I made just a few tweaks to the original recipe and it is probably one of my new favorites. My pork tenderloin was a little bigger than I needed, so I used the rest for a meal later in the week. It was the perfect cook once, eat twice base and so simple to cook.
You’ll also notice that I didn’t go the steamed broccolini route, because I’m just not at all a fan of steamed vegetables, but give me all of the roasted veggies!
Let’s start with the Cider Pork Stuffed Sweet Potatoes.
- 4 large sweet potatoes
- Pork Roast
- 1 Chopped Shallot
- 3 cloves minced garlic
- ½ cup apple cider vinegar
- 3 cups chicken stock
- 2 tablespoons Dijon mustard (check and be sure it's compliant)
- 1 tsp salt
- 1 tsp cracked black pepper
- Sauce:
- 4 tbsp balsamic vinegar
- 1 clove garlic minced
- 2 tbsp olive oil
- 1 tsp dijon mustard
- 6 tables spoons chicken stock
- Broccolini:
- 1 large bunch broccolini
- salt
- pepper
- olive oil
- In a skillet with heated oil, sear the pork roast on all sides.
- Add pork roast to the crock pot along with all ingredients for the pork roast. Cook on high for about 6 hours. When pork is finished, remove from crock pot, remove fat and shred with a fork.
- Poke sweet potatoes several times with a fork and place on a cookie sheet. Cook sweet potatoes in the oven for about 45 minutes on 400 degrees.
- Toss the broccolini in olive oil and a little salt and pepper (to taste). Roast in the oven until brown and crispy on the edges.
- To make the sauce, heat oil in a pan, add garlic and sautee until fragrant. Add the remaining ingredients and cook on low until it reduces by half.
- Cut potatoes in half and scoop our ⅓ of filling from the center (save for savory sweet potatoes the next day). Fill with pork mixture , top with broccolini, and spoon sauce over the top.
- Enjoy!
Now for the second half…
I reserved half of the pork, it didn’t have a strong taste without the sauce, so I knew it would be perfect with barbeque sauce. I used Tessemae’s barbecue sauce and heated the pork and sauce together, then I served it over roasted sweet potato fries. The pork was a huge hit, both ways!
To make the sweet potato fries:
Use a fry cutter to cut perfect fries. Toss in olive oil and lay in a single layer on a parchment lined baking sheet. Sprinkle with adobo seasoning, and cook at 400 degrees until the edges start to brown.
Add this to your list next week! It’s a delicious option!
Also, come over to Instagram and hang out with me this week, I’ll be posting on there LiveWhole365 account.
Kristin F. says
I’m so glad you gave this recipe a whirl!! I’m adding it to my list for next week.