Moroccan Pork
Almond-Cilantro Cauli-Rice and Roasted Brussels Sprouts
Wine Recommendation
Meiomi Pinot Noir
Ingredients
- 2 Tbsp butter
- 2½ lb pork shoulder, trimmed
- 2 Tbsp almond flour
- 1 onion, chopped
- 1 lemon, thinly sliced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup chopped pitted green olives
- ½ cup raisins
- 2 Tbsp capers
- 1 Tbsp Greek seasoning
Instructions
- Melt butter in a large skillet over medium-high heat.
- Sprinkle pork with flour; cook pork in skillet on all sides 8 minutes or until browned.
- Transfer pork to a 5- or 6-quart slow cooker.
- Add onion, lemon, garlic, broth, olives, raisins, capers, and Greek seasoning.
- Cover and cook on LOW 8 to 10 hours or until pork is tender.
Side Dish Ingredients
- 2 Tbsp butter
- 1 onion, chopped
- ¼ cup sliced almonds
- ½ tsp lemon-pepper seasoning
- ½ tsp salt, divided
- 1 (12-oz) pkg cauliflower crumbles
- ¼ cup low-sodium chicken broth
- 1 Tbsp chopped fresh cilantro (or use 1 tsp dried parsley)
- 1 (16-oz) pkg halved Brussels sprouts
- ¼ cup olive oil
- ½ tsp pepper
Side Dish Instructions
- Melt butter in a large skillet over medium-high heat; add onion, almonds, seasoning, and ¼ tsp salt. Cook 5 minutes or until tender.
- Stir in cauliflower and broth; cover and cook 15 minutes or until cauliflower is tender. Remove from heat; stir in cilantro.
- Meanwhile, preheat oven to 425°F.
- Toss together Brussels sprouts, oil, pepper, and ¼ tsp salt on a rimmed baking sheet; spread in a single layer. Bake 15 to 20 minutes until browned on the edges, stirring occasionally.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
459
|
180
|
639
|
| Fat (g) | 28 | 15 | 43 |
| Sat. Fat (g) | 10 | 4 | 14 |
| Protein (g) | 34 | 10 | 44 |
| Carb (g) | 13 | 10 | 23 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 760 | 276 | 1036 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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