Mia’s Perfect Every Time Pork Rib Roast + Parsnip Gravy

Hello readers, happy hump day to you all!

I had an influx of requests for more detailed instructions on how to cook the perfect pork roast, so I took the opportunity yesterday whilst cooking one to take a pile of pictures for a step-by-step breakdown of how I whip this up. It’s easy (I promise) and makes a pretty awesome meal when served alongside veggies. A few easy tweaks, and it’s also W30 approved!

When you’re looking for the perfect roast at the grocery store/butcher, go for something with a nice amount of fat. Rib roasts are awesome as they tend to fit the bill and they stay super tender through the roasting process.

This guy won our hearts. Good amount of fat, and a nice thick cut.

First step is to prep the veggies. I used 2 large parsnips (peeled and coarsely chopped), 1/2 each of a large yellow onion and a large white onion (peeled and sliced), and 1 head of garlic (peeled and minced). Also, preheat the oven to 350 degrees.

Other things that are tasty additions to a pork roast: carrots, tomatoes, green onions, celeriac…

Next step is to create a braising liquid blend. Yesterday’s was balsamic vinegar, Dijon mustard, liquid smoke, Sambal paste (omit if W30), curry leaves, fish sauce (make sure compliant if W30), and some soya sauce (sub in coconut aminos if W30). Whisk with a fork and set aside. I also added 1.5 cups of Vega’s homemade mead (omit if W30 and sub in bone broth or water)–you want about 2.5 cups of liquid for this adventure.

 

Next step is to heat 1 TBSP of EVOO (or coconut oil, or ghee. I like the taste EVOO imparts to the meat) in the pot you’ll be using to roast the piggy in. When it’s nice and hot, sear the pork on each side until browned (about 2 min/side). When that’s done, remove the pork and let rest.

Now, add another TBSP of EVOO to the same pot (over med-low heat) and add the onions. Let those simmer away and cook down until translucent. Add the garlic (and a TBSP of Sambal for some extra kick), and continue to cook over low heat.

While the onions are cooking, give the roast a nice rubdown with some garlic powder, salt, pepper, onion powder, and oregano.

Then, add the parsnips to the onion mix, give ’em a nice stir, add the liquid, and then return the pork to its tasty hot tub of yummy potential.

Bring this to a boil over high heat, then cover and pop into the hot oven for an hour while you browse the internet and enjoy the delicious smells soon to be wafting through the house.

After an hour goes by, uncover the roast. Continue to cook uncovered for an hour, basting every fifteen minutes.

When the cooking time is up, place the roast onto a cutting board and cover with tinfoil. It’s important to let the meat rest for about 10-15 minutes before you cut into it to trap those tasty meat juices in there.

I took the liberty of snapping a picture before I covered this beauty 🙂

In the meantime, prepare the parsnip gravy by scooping the parsnips and onions into your blender and whirling around until smooth. Add 3 TBSP of coconut milk, whirl to mix.

Return to the pot you cooked the roast in, and mix well with the yummy brown bits on the bottom of the pot. Simmer over low heat for 5-8 minutes to thicken.

While that’s thickening and getting tastier, slice the roast…

…then serve with your choice of side dish (I opted for sautéed cabbage and broccoli) and some parsnip gravy.

OMNOMNOMATHON!!!

Go forth and roast pork 🙂

 

Wallace, out.

 

 

Tomato Braised Pork Roast and Roasted Veggie Gravy (aka Dino Chow Comfort Food)

Hello Blogosphere!

I am back with another amazing pork recipe (we like oink in this house, it seems!)–this one is delicious, savory, hearty, and filling–plus, it’s super easy and 100% W30/W9 friendly. I served it with my favorite veggie side dish, and I gotta say I impressed myself with this one–Vega loved it too 🙂

(disclaimer: not my kitchen, nor my pork!) A roast like this one works the best–small amount of fat, nice and thick, and keep the netting on while you cook it so it doesn’t fall apart!

What You’ll Need (for 2 hungry omnomnomivores + leftovers):
-a 3-5 pound pork roast (we used a boneless rib roast–bonus points for grass fed!)
-1 large can of diced tomatoes (make sure there is no added sugar, sulphites or other nasties), strained (reserve liquid)
-2 TBSP balsamic vinegar
-1 large white onion, chopped
-1 head of garlic, minced
-1 TBSP whole peppercorns
-4-5 Bay leaves
-Salt (to taste)
-Pepper (to taste)
-Garlic powder (to taste)
-Onion powder (to taste)
-Oregano (to taste)
-2 TBSP EVOO (can sub out for ghee or coconut oil; however, it adds a nice depth of flavor to the dish, use your discretion here)
-1/4 of a can of coconut milk (again, full-fat (why pay for light when it’s just watered down? And why cut down on healthy fat?), and make sure there are no added sulphites, carrageenan, sugars, or soy lechiten!)
-Chili powder (to taste)
-Cayenne pepper (to taste)

And what you need to do is:
1. Preheat oven to 350°
2. In a heavy bottomed pot (or Dutch oven), heat 1 TBSP of the EVOO over medium, and sear the pork (about 2 minutes/side, until browned)
3. Remove pork, and add the remainder of the EVOO. Sautee the onions until translucent, about 5 minutes
4. While the onions are cooking, rub the pork with salt, pepper, garlic powder, onion powder, and oregano
5. Add garlic to onions, cook until fragrant (about 1 minute)
6. Add tomatoes, allow to cook for 3-5 minutes
7. Add tomato liquid + 1.5 cups of water, stir well, then add peppercorns and bay leaves
8. Transfer pork back into pot and bring the entire mixture to a boil. Cover and place into hot oven, allow to cook for 1 hour (and enjoy the yummy smells as they begin to waft through your house…)
9. Remove pork from oven, flip, and baste with liquid. Cook uncovered for another hour, basting every 15 minutes
10. At the end of the hour, place pork on a plate and cover with foil, allowing to rest while you
make the delicious roasted veggie gravy:
1. Place 2/3 of the braising liquid into a blender with the coconut milk, puree until mostly smooth
2. Add chili powder and cayenne pepper, whirl in blender to mix
3. Stir back into remaining 1/3 of braising liquid, simmer on low for 10-15 minutes to thicken

OMNOMNOMATHON!

SERIOUS tasty noms. The braising keeps the pork super juicy and tender–I barely needed my knife, and the gravy is just deeeeelish!

Go forth and roast pork!

Wallace, out 🙂

Sauteed Kale and Spinach–Possibly The Tastiest Side Dish EVER.

Helloooo omnomnomivores 🙂

I’ve had numerous requests for this recipe, and I can totally understand why–it’s freakin’ delicious. I stole this one from Mother Wallace, and every time I make it, I’m filled with warm fuzzy memories of cooking with her as a kid. Simple, delicious, and packed with superfood goodness, this one is a mainstay in my diet, and is totally Paleo, Whole9 and Whole30 approved.

What you’ll need to make a meal-sized serving for 1 hungry omnomnomivore (or 2 side-dish servings for 2 hungry omnomnomivores):
-1 bunch of kale (I like to use 1/2 bunch of broad-leaf green and 1/2 bunch of curly purple), chopped
-1 bag of baby spinach
-8 large cloves of garlic, finely minced
-1/2 of a red onion, finely chopped
-3 tablespoons of extra virgin olive oil
-salt and pepper, to taste
-1 large skillet

And all you have to do is:
1. Heat 2 TBSP of the EVOO in the skillet over medium heat, add garlic, and when the smell of garlic starts to fill your kitchen, add the onion
2. Lightly salt the onion and garlic mixture, lower the heat to med-low, and let the onions cook until translucent while you chop the kale
3. Add kale and a few teaspoons of water, turn heat back up to medium, and give the mix a good stir. Pop the lid on the skillet and let the kale cook down slightly
4. When the kale has shrunk a bit, add the spinach, and another teaspoon or so of water. Mix well, re-cover, and allow to cook for 5-8 minutes, or until the greens have shrunk considerably
5. Uncover, and add the remaining TBSP of EVOO. Turn the heat up to med-high, and stir consistently for 3-4 minutes, or until the veg is cooked to your liking
6. Salt and pepper to taste

OMNOMNOMATHON

Kale = Superfood. Spinach = Superfood. Garlic = Superfood. Onions = Delicious. This dish? WIN. So much green, garlicky goodness 🙂

Go forth and make greens!

Wallace, out.

Chili Turkey Stir-Fry & Sauteed Cabbage

I’m not the biggest turkey fan in the world (I know, I know–it’s a texture thing), but when Sobey’s has 4 pounds of ground lean turkey for 8$, what’s a girl to do (answer: buy the turkey, figure the rest out later)? So there I was, trying to figure out what the hell I was going to chef up, when it hit me–I pretty much like anything spicy, I had a bunch of veggies that needed to be eaten, and a major hankering for chili (which, due to the beans involved, is unfortunately not a Whole9-approved dish); and presto, this delish and easy dinner was born.

What you’ll need to feed 4 hungry omnomnomivores and have leftovers:
-1/2 head of cabbage, chopped
-1.5 pounds of extra lean ground turkey
-1 onion, sliced
-4 cloves of garlic, minced
-6 carrots, chopped
-1/2 bag of frozen veggies (I used green beans, nomnom)
-Any other leftover veg that you might have sitting around that needs to be eaten, chopped (bell peppers, mushrooms, spinach, broccoli and cauliflower all work exceptionally well)
-1 can black olives, pitted and drained and chopped
-2 TBSP of your favorite paleo-friendly cooking oil (I use cold expeller pressed coconut oil)
-Chili powder, to taste
-Chili flakes, to taste
-Cayenne pepper, to taste
-Garlic powder, to taste
-Sriracha sauce, to taste
-Optional: diced jalepenos, to taste
-Extra virgin olive oil

To prepare this nomtastic dish, you’ll need to:
1. Heat 1/2 TBSP of the paleo-approved oil in a deep skillet over medium heat, and add the minced garlic. Allow to sizzle for a few moments, until the yummy smell of heated garlic begins to come through. Add the cabbage and a few tablespoons of water, stir well and cover. (note: make sure that you check on this every 5 or so minutes, if it’s beginning to stick add a little more water and stir. It should reduce in volume somewhat and get semi-translucent and soft. Remove from heat when it reaches your preferred done-ness.)
2. In a large skillet (or wok), heat the rest of the cooking oil over medium until it glistens, then add the onion. Sprinkle some salt over the onion to help it sweat, then fry until the onions begin to become translucent.
3. Add the ground turkey and cook until no longer pink
4. Add the carrots (plus whatever other fresh veggies), frozen veg and black olives, stir well and allow to sizzle for 2-3 minutes
5. Season with chili powder, chili flakes, garlic powder, sriracha, and jalepenos, and stir well
6. Turn the heat up to high for 2-3 minutes, to brown turkey slightly
7. Remove from heat and allow to sit for 5 minutes, to allow sauce to thicken
8. Dish out cabbage and drizzle with EVOO, top with turkey mixture

OMNOMNOMATHON!

Spicy and meat-y and easy! Three of my favorite things 🙂

OMNOMNOMATHON!

Happy nomming!

Wallace, out.