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Monday, January 19, 2009

Indian Crock Pot Pork

Crock pot cooking is a great, easy way to cook almost anything! But often times the flavors of crock pot cooking can tend to be the same leading to boredome.

This recipes help cure that boredome. It's a bit of Indian/middle eastern spices meet American housewife cooking. Stop by Whole Foods and grab some naan bread to really round out the flavors of this dish. And if you're up for something really nutty- don't use a fork, use the naan bread to scoop up the pork and sauce! Crazy!

If you're up for a little more spice, double the cayenne pepper! This is a fun recipe with loads of serious spice flavors- and a great break the the typical crock pot dish! And yet another reason to be fat and happy!

Indian Crock Pot Pork
1 pork tenderloin (can use a real cheap cut of pork for this)

1 Tbls ground ginger
1 Tbls ground cumin
1 Tsp coriander
1/2 tsp cayenne pepper
scant 1/4 tsp anise seed
1/2 tsp cinnamon
black pepper

1 can tomatoes
1/2 cup of tomato paste
2 cups broth

Add all the ingredients to a crock pot. Simmer on low-medium low for 6-8 hours. Pull apart the pork with two forks. Turn up the heat to high- and simmer for about 20 minutes with the cover off, to thicken the sauce slightly.

Roast the veggies while your thickening your sauce:
1 potato, 1 carrot, 1/2 small yellow onion and 1 celery stick - all chopped to bite size pieces.
Toss with olive oil, salt and pepper, lay on a baking sheet and roast in the oven (375 degrees) until potates are just fork tender.

You can add the veggies to the crock pot with the pork for ease, do add another 1/2 to 1 cup of broth to compensate for the liquid the veggies will soak up. The potatoes will be a bit mushier if done in the crock pot - but still good!

Serve with warm naan bread and a scoop of the roasted veggies (cubed potatoes, celery, onion and carrot.)

Another interesting way to serve this is with basmati rice rather than to potatoes-for an even more authentic Indian feel.

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