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)
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
- 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.
- 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.