Braised Pork Loin with Apples and Pumpkin

Ingredients

  • 2-pound (1 kg) pork loin roast, de-boned and tied
  • 2 tsp salt
  • 1 tsp ground pepper
  • 2 cloves garlic, minced
  • 1 tsp allspice
  • 4 tbsp olive oil
  • 2 medium onions, diced
  • 4 cloves of garlic
  • 4 apples, peeled, cut into wedges
  • 2 cups (475 mL) diced pumpkin
  • 2 cups (475 mL) chicken stock (look for allergen-free brand)
  • 1 796 mL (28 oz) can of crushed tomatoes
  • 4 bay leaves
  • 1 tbsp dried oregano
  • Salt and pepper

Makes: 4-6 servings
Free of: gluten and all top allergens

 

Instructions

  1. Pat the pork roast dry with paper towel.
  2. In a small bowl, combine salt, pepper, garlic, allspice and 2 tablespoons of the oil. Rub pork roast with the mixture and chill up to 4 hours.
  3. Pre-heat oven to 375°F.
  4. In a Dutch oven, heat remaining oil over medium-high heat. Brown pork on all sides, then set it aside.
  5. Add onion, garlic cloves, apples and pumpkin. Saute 4-6 minutes.
  6. Stir in remaining ingredients, and return the roast to Dutch oven.
  7. Cover, place in oven, and cook for 1 hour and 15 minutes.
  8. Remove roasts to cutting board and rest for 10 minutes. Slice and serve with vegetable mixture and sauce.