Slow Cooker Roast Pork
Wild Rice-Mushroom Pilaf and Steamed Broccoli
Ingredients
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- ½ tsp ground ginger
- ½ tsp dried thyme
- 2 lb boneless pork loin
- 2 Tbsp olive oil
- 1 (14.5-oz) can gluten-free chicken broth
- 2 Tbsp lemon juice
- 1 Tbsp gluten-free soy sauce
- 3 Tbsp cornstarch
- ¼ cup water
Instructions
- Rub garlic powder, salt, pepper, ginger, and thyme all over pork.
- Brown pork on all sides in hot oil in a large skillet over medium-high heat. Transfer to a greased 4- to 6-quart slow cooker.
- Combine broth, lemon juice, and soy sauce. Pour over pork; cover and cook on LOW 6 hours or until pork is tender.
- Transfer pork to a platter, and keep warm.
- Pour 2 cups of cooking liquid into a saucepan.
- Whisk together cornstarch and water; add to saucepan, and cook until thickened. Serve over pork.
Side Dish Ingredients
- 1 (8-oz) pkg sliced mushrooms
- 3 Tbsp olive oil, divided
- 1 (8-oz) pkg gluten-free wild rice
- 2¼ cups water
- 1 cup chopped pecans
- 1 head broccoli, cut into florets
Side Dish Instructions
- Sauté mushrooms in 2 Tbsp hot oil in a saucepan over medium-high heat 8 minutes or until browned and tender; add rice, water, and desired amount of salt and pepper.
- Bring to a boil; cover, reduce heat, and simmer 45 minutes or until rice is tender. Drain excess water if necessary; stir in nuts just before serving.
- Meanwhile, steam broccoli in a steamer basket over simmering water 5 minutes or until crisp-tender.
- Toss broccoli with 1 Tbsp oil and desired amount of salt and pepper.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
