Ingredients

3to 4 lb boneless pork shoulder roast, trimmed

1tablespoon salt

1teaspoon ground black pepper

2tablespoons butter

1cup Progresso™ chicken broth (from 32-oz carton)

1/2cup pure maple syrup

1teaspoon Dijon mustard

2cups sliced yellow onions

1medium unpeeled Fuji or Gala apple, cored and thinly sliced

3tablespoons cornstarc

3tablespoons apple cider vinegar

1cup shredded Gruyère cheese, if desired

1/4cup chopped fresh Italian (flat-leaf) parsley leaves

1tablespoon chopped fresh thyme leaves

Steps

• 1 Spray 5-quart slow cooker with cooking spray. Rub pork with salt and pepper. In 12-inch skillet, melt butter over medium heat; cook pork in butter 2 to 4 minutes on each side or until browned. Transfer pork to slow cooker.
• 2 In large bowl, beat broth, maple syrup and mustard with whisk. Stir in onions. Pour mixture over pork. Cover; cook on Low heat setting 7 to 9 hours or until pork is tender.
• 3 Carefully transfer pork to cutting board; let stand about 5 minutes or until cool enough to handle. Shred pork, discarding any pieces of fat and cartilage.
• 4 Meanwhile, add apple to slow cooker. In small bowl, beat cornstarch and vinegar with whisk; stir into liquid in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until liquid thickens. Stir in pork; heat through. Serve pork topped with parsley, thyme leaves and cheese, if desired.

Prep Time15 mins Cook Time15 mins Marinating Time4 hrs Total Time20 mins Servings: 4 people Call 574kcal

Ingredients

• 2 1.5 pound pork tenderloins silverskin and excess fat removed

Marinade

• 1/4 cup whole grain mustard
• 1/3 cup apple cider vinegar
• 1/4 cup honey
• 2 cloves garlic minced
• 1/4 cup shallot minced
• 1/2 cup brown sugar
• 12 oz beer darker for stronger flavor

Glaze

• 2 Tablespoons butter
• 2 Tablespoons flour

Instructions

• Combine all ingredients for the marinade and whisk well. Place the two pork tenderloins in a gallon zip top bag and the pour in the marinade. Press out any extra air and seal tightly. Refrigerate for at least an hour, or up to 8 hours.
• Preheat your grill to 400 degrees F. Remove the tenderloin from the marinade and shake off any excess shallot or garlic pieces. Reserve the marinade and set aside. Place the tenderloin on the grill.
• Grill for 2-3 minutes per side before rotating. Continue cooking and rotating on the grill until the internal temperature of the tenderloin reads 145 degrees F. Remove from the grill and allow to rest for 5-10 minutes.
• While the tenderloin is resting, melt the butter in a large skillet over medium high heat. Whisk in the flour and cook until well combined (1-2 minutes). Pour 2 cups of the reserved marinade into the skillet and whisk. Bring the sauce up to a boil and reduce the heat. Allow the sauce to simmer for 3-5 minutes.
• Slice the pork tenderloin against the grain into 1/2 inch thick medallions. Top with a spoonful of the beer and mustard glaze before serving. 

Ingredients

• 1 large sweet potato
• 1 Tbsp ghee or coconut oil plus sea salt for roasting potatoes
• 3/4 lb Jones Dairy Farm All Natural Pork Sausage
• 1 Tbsp ghee or coconut oil
• 2 large leeks white and very light green parts only, sliced thin
• Sprinkle of salt
• 1 Tbsp water
• 7 oz fresh baby spinach chopped
• 7 large eggs
• 1/4 cup organic coconut milk full fat, blended before adding
• 1/2 tsp fine grain sea salt
• 2 Tbsp nutritional yeast optional*
• 1/8 tsp black pepper

Instructions

1. Preheat your oven to 425 degrees F. Peel your sweet potato and slice it into very thin rounds – these rounds will form the crust.
2. Coat your hands in coconut oil and grease the potato slices, then arrange in a 9″ pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust, or cut larger slices in half. Sprinkle lightly with sea salt.
3. Place “crust” in the preheated oven for 20-25 mins or until cooked through, then remove from oven and lower the heat to 400 degrees.
4. Meanwhile, heat a large skillet over medium high heat. Once hot, crumble in sausage and cook, stirring, to fully brown. Remove with slotted spoon to a plate and set aside.
5. Turn heat down to med-low and place 1 Tbsp ghee or oil in skillet. Add sliced leeks and toss to coat, then sprinkle with salt and add the water. Cover skillet and cook 2 minutes, remove lid and stir, then re-cover and cook another 2 minutes until softened.
6. Add all the spinach, and cover the skillet once again so the spinach wilts, about 3 minutes.
7. Once spinach has wilted, stir the sausage back in and cook 1 more minute, stirring occasionally, then remove from heat and set aside.
8. In a large measuring cup or mixing bowl, whisk together the eggs, coconut milk, nutritional yeast (if using) salt and pepper.
9. Place all the sausage mixture into the pre-baked “crust”, then pour egg mixture over the top. Bake in the preheated oven (now 400 degrees) for about 25 minutes or until center is set and puffing up. Remove from oven and allow to sit at least 10-15 minutes before slicing and serving. Enjoy!