Salt and Pepper Pork Roast
Spinach Salad with Dijon Dressing
Ingredients
- 1¼ lb pork shoulder roast
- ½ tsp kosher salt
- ½ tsp pepper
- 1½ Tbsp canola oil
- ½ onion, chopped
- ½ cup low-sodium chicken broth
- 4 cloves garlic, minced
- ½ lb Brussels sprouts, trimmed
Instructions
- Sprinkle pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Add pork to skillet; cook 6 minutes or until browned on all sides.
- Transfer pork to a 3- to 4-quart slow cooker. Add onion, broth, and garlic.
- Cover and cook on LOW 7 hours. Add Brussels sprouts. Cover and cook 1 hour longer. Coarsely shred roast before serving.
Side Dish Ingredients
- ½ Tbsp Dijon mustard
- 2 tsp red wine vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 Tbsp extra virgin olive oil
- ½ (5-oz) pkg baby spinach
Side Dish Instructions
- Whisk together mustard, vinegar, salt, and pepper in a medium bowl; slowly add oil, whisking until blended.
- Add spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
418
|
88
|
506
|
| Fat (g) | 27 | 9 | 36 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 35 | 1 | 36 |
| Carb (g) | 8 | 1 | 9 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 550 | 159 | 709 |
Keto Meal Plan
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