Garlic-Pepper Pork with Warm Garbanzo Salad

MAKES: 6 SERVINGS
SERVING SIZE: 4 OUNCES PORK AND 1 CUP SALAD EACH
PREP: 30 MINS
SLOW COOK: 6 HRS (LOW) OR 3 HOURS (HIGH)

 

 

 

 


Ingredients

1 15 ounce can no-salt added garbanzo beans (chickpeas), rinsed and drained

2 – 3 medium orange or yellow beets, trimmed, peeled, and cut into 1/2-inch-thick wedges (about 3 cups)

3/4 cup coarsely chopped onion

1/2 cup water

1 1 3/4 pound boneless pork loin roast

4 cloves garlic, thinly sliced

1 teaspoon paprika

1 teaspoon black pepper

1/2 teaspoon salt

1/4 cup white balsamic vinegar or white wine vinegar

3 tablespoons olive oil

2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed

3 cups fresh arugula or baby spinach, tough stems removed

1/4 cup sliced pitted Kalamata or ripe olives

1/2 cup crumbled reduced-fat feta cheese (2 oz.)

Freshly snipped oregano


Directions
  1. In a 3 1/2- or 4-quart slow cooker combine the first four ingredients (through water). Trim fat from meat. Using a thin sharp knife, cut 1/2-inch-deep slits all over roast. Insert garlic slices into slits. Sprinkle roast all over with paprika, pepper, and salt. Add roast to cooker. Cover and cook on low for 6 hours or on high for 3 hours.
  2. Transfer roast to a cutting board; thinly slice. In a bowl whisk together vinegar, oil, and oregano. Using a slotted spoon, transfer bean mixture from cooker to bowl with the vinegar mixture. Add arugula and olives; toss to combine. Serve sliced pork with the bean salad. Sprinkle with feta cheese and, if desired, freshly snipped oregano.

Nutrition Facts (Garlic-Pepper Pork with Warm Garbanzo Salad)

Per serving: 371 kcal , 15 g fat (4 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 90 mg chol. , 480 mg sodium , 22 g carb. , 5 g fiber , 11 g sugar , 36 g pro.