Paleo Fruit Glazed Pork Roast

Paleo Fruit Glazed Pork Roast

Pork loin is a great cut to choose while doing Paleo because it is considered extra lean but still retains that great pork flavor. Of course the honey comes from raw honey, preferably organic, and the crispiness also comes from the honey, which gives it a sort of glaze. As you’ll see below, most fruit pairs well with pork because it gives it a sweetness that counteracts the savory flavor. The nice part about them is that by the way they’re cooked the apricot glaze will cover all parts of the chop, so you won’t be left with any unglazed bites. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. I’m just wondering, what other berry you would recommend using?

The first time I ever had pork belly was at the Ad Lib, a restaurant in Glasgow back in September. To say that I was dumbfounded by how good it tasted woul. Roasted pork tenderloin stuffed with fresh herbs, spinach, mushrooms, garlic, bacon and topped with a lemon parsley oil.

A tender, succulent roast from the crock pot is the answer to your dinner dreams. Put on to cook before leaving for work and its ready to eat when you get home! See, I was looking for something new for my pork shoulder, and I had played around with that carnitas technique before, and the results were awesome. So I thought, Hmmwhat if instead of water, I used apple cider? Chicory and watercress salad, balsamic-glazed pork, and passion-fruit scones – a meal for six in an hour for less than 35.


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