Crock-pots (or slow cookers) are a life-saver for this busy mom. This is especially true on nights that I know I’ll be home late and the last thing I want to do is start cooking. I make a crock-pot meal at least once a week, usually mid-week. I guess you can consider that my “rest day” from cooking because there isn’t much to do — just “set it and forget it.” Every Paleo kitchen should have a crock-pot in stock. Wait, I’ll go further, every mom should have one in her kitchen. You can get one at Target, Bed Bath & Beyond, Amazon, or even Marshalls! You can see the one I used here. Seriously, go get one. Run, don’t walk!
Last week I made Pork Loin in a mojo sauce. My daughter looooves this dish so I try to make it at least twice a month for her. She’s a picky eater so when I find a dish she loves I make sure to keep it in rotation. Our side dishes were Brussels Sprouts (for me), Plantains (for me and the BF), and white rice (for my daughter and BF).
Here’s what you’ll need for this amazing dish:
2 pounds pork tender loin (I got mine at Trader Joe’s…gosh I love that place)
1 whole sweet onion (or more if you love onions…I always have onions chopped up and ready to be used in my fridge)
1 1/2 cup of organic beef stock
Mojo marinade (see below for recipe)
Season your pork overnight in the mojo marinade, salt, pepper and your favorite seasonings (I used Flavor God “everything seasoning”) The next day drizzle the bottom of your Crock-pot with EVOO and fill with sliced onions and beef broth. Mix all together then add your pork on top. Cover the pot and cook on low heat for 6-7 hours (depending on your pot). say it with me, “set it and forget it!”
Nathalie’s Mojo Marinade:
Juice if 2 Lemons
Juice of 2 limes
Juice of 1 orange
Garlic (about 6 cloves)
Olive oil (I don’t measure this)
Shallots (I used 2)
Salt to taste
Throw into a food processor (I used a Magic Bullet). You can make this in larger quantities and just keep in a bottle in the fridge. It stays fresh for about 2 weeks. I use this on fish and chicken, too!
Put a small pot to boil. Rinse your Brussels sprouts and cut in half and remove any “ugly” leafs on the outside. Then add to the boiling water for about 5 minutes (try poking one to see if it’s tender.) Remove from heat and drain then add to a bowl of ice cold water. This process is called “blanching” your sprouts. This method will give your sprouts a bright green color and the inside will be more tender. Heat your sauté pan over medium heat with olive oil (ghee works well too). Add the drained Brussels sprouts and begin sautéing. Add salt and season to your desire. I like adding balsamic vinegar and a dash of chilli. But my favorite is with bacon (can’t go wrong with bacon!)
You want to pick plantains that are yellowish and have black spotting. That means they are sweeter and perfect for cooking. Cut your plantains at an angle. I cut mine about 1/4-1/2 inch thick. Sprinkle with cinnamon. Heat your pan with 2-3 tbs of coconut oil over medium to low heat (about a 4 on my stove). Place your plantains and flip over after about 1-2 minutes (or until you get a nice golden brown color). Do the same on the other side. Place them on a plate with a paper towel to drain any excess oil.
Hope you all enjoy this recipe and will comment below if you tried it!