Orange Pork With Roasted Root Mash

You will need:

For the pork:

2 center cut pork chops

1/2 yellow onion

1 Tbsp grapeseed or coconut oil

2 oranges

1 tsp poultry seasoning

1 Tbsp butter

For the root mash:

4 parsnips, peeled and sliced

1 rutabaga, peeled and diced

6 cloves garlic, whole (in skins)

1/2 yellow onion, sliced

1-2 Tbsp olive oil

1 Tbsp butter

pinch salt

pinch tarragon

Preheat the oven to 400. Mix root vegetables, onion, garlic, and salt together in a baking dish. Add oil. Cover loosely with foil and roast for 45 min. Uncover, add butter in small pieces (so that it is scattered around) and cook for about 20 more min. Remove from the oven and allow to cool a little before peeling the garlic out of the shell. Mash together using a hand masher or a hand blender. Sprinkle with tarragon.

In a frying pan, heat grapeseed oil until very hot. Add pork chops (and a little salt (optional)). Cook on high until browned on both sides, then turn down the heat to finish cooking (until firm to the touch, about 5-7 min). Remove pork chops and drain excess oil out of the pan. Place the pan back on the heat and add onion. Cook for about 3 min, then add butter and the juice from both oranges. Cook on high until the liquid is reduced by half. Add the poultry seasoning. Pour the onion and sauce over the pork.

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