HOLIDAY TREAT: PALEO FRUITY PORK ROAST RECIPE

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Paleo Fruity Pork Roast Recipe

PALEO FRUITY PORK ROAST RECIPE

Carnivores (us) always looks down on pork roasts (such as this Paleo Fruity Pork Roast Recipe) as being inferior to ham (which is inferior to bacon). Probably because, unlike ham and bacon which use a pig’s specific part, any component of the pig  from the loin to the legs to the shoulder butt can be used as pork roast. But that does not mean this humble American dinner staple is the bottom scrapper of the pork-based dishes, as pork roast is a very good opportunity to infuse it with a variety of flavors, something you can try in this Paleo Fruity Pork Roast Recipe.

PALEO FRUITY PORK ROAST RECIPE
 
Ingredients
Instructions
  1. Preheat oven to 325°F. Spread 2 tablespoons coconut oil in a 6- to 8-quart roasting pan, place pork and brown on all sides.
  2. Remove pork from pan and set aside season pork lightly with salt and pepper.
  3. Adjust the heat to medium. Add the onions into pan with the remaining 2 tablespoons oil.
  4. Cook for approximately 5 minutes or until soft, stirring once in a while. Stir in the vinegar, wine, dry plums, dry apricots, figs, bay leaves, and rosemary. Bring to a boil and cook for 1 minute. Remove pan from heat.
  5. Place the pork back into the pan. Cover and bake in preheated oven for 2 ¾ hours.
  6. Core and quarter larger apples or cut small apples into halves. Add apples to roasting pan. Cover and bake for 15 minutes more or until pork and apples are cooked through and soft. With a slotted spoon, take out pork and fruit from roasting pan. With a foil, cover pork and fruit loosely to preserve warmth. Remove and discard bay leaves from pan.
  7. When making the sauce, place pan uncovered on stove and simmer over medium-high heat for 15 minutes or until sauce evaporates to 1 ¼ cups, stirring and scraping the bottom of the pan to loosen up any brown bits.
  8. To serve, cut the pork into desired slices and assemble on a platter along with the fruit. Drizzle some of the sauce on top of the pork.

 

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