Roasted Pork Loin with Caramelized Onions over Bacon Garlic Spinach with a Carrot and Cranberry Salad with Fresh Ginger Dressing

Roasted pork loin takes on a rich flavor with caramelized onions and wine.  Served over fresh baby spinach is a great way to get vitamins and nutrients.  The refreshing taste of sweet carrots, tart cranberries and a savory ginger dressing is the perfect complement to this rich and hearty dish!

Cranberry Carrot Salad with Ginger Dressing

Ingredients:
4 green onions diced

2 ½ cups coarsely grated peeled carrots

¼ cup unfiltered organic apple cider vinegar

¼ cup extra virgin olive oil

1 tablespoon raw honey

1 level tablespoon fine grated peeled fresh ginger

½ cup unsweetened dried cranberries

Salt and pepper to taste

*Double ingredients for 6 or more servings

Method:

1.) Place carrots in large glass bowl.

2.) Cut tops off onions and dice into small pieces and place in bowl with carrots.

3.) Add in grated ginger, cranberries, salt and pepper. 

4). In a small bowl whisk together apple cider vinegar, olive oil and honey.

5.) Pour dressing over salad and toss to coat. Serve immediately or place in fridge until ready to serve.

Roasted Pork Loin with Caramelized Onions over Bacon Garlic Spinach

Ingredients:

2 ½ pound center cut pork loin roast

1 large sweet onion chopped

6 cloves fresh garlic

½ dry white wine

3 strips of nitrate free bacon

Seasoning: Basil, Oregano, Herb de Provence, Salt, Black Pepper to taste

1 bag (6oz) fresh baby spinach

Method:
1.) Preheat oven to 325 degrees.  Rub seasoning over pork loin.  Heat 1 tablespoon EV coconut oil in Dutch oven.  Add onions and sauté over medium heat until onions are soft and start to caramelize. Add in ½ cup of water, stir, and turn off heat.

2.) While onions are cooking, heat 1 tablespoon EV coconut oil in large cast iron skillet.  When hot, add pork loin roast.  Sear on all sides until brown or about 4 minutes per side.  Remove pork loin from skillet and place on top of onions in Dutch oven.

3.) Add 3 clove garlic minced to skillet and cook for 30 sec on med-high or until starting to brown.  Then add ½ cup wine to cast iron and turn off heat, scrapping brown bits from skillet.  Add wine and brown bit mixture to Dutch oven.  Place in oven for 1 hour then check to see if desired tenderness is achieved.  Continue roasting for 30 more minutes or until meat is tender.

4.) After meat is cooked, remove from oven and let rest.  Meanwhile, cook bacon in cast iron until crisp.  Remove bacon and add 3 remaining clove of garlic minced.  Cook garlic in bacon fat for 2 min or until garlic starts to brown.  Add in fresh spinach, season with sea salt and pepper to taste and cook 2 more minutes or until desired tenderness is achieved.  Remove spinach from skillet.

5.) Slice pork loin roast and serve on top of spinach with cranberry carrot salad on the side.