Curried coconut pork loin

I wanted to make something crocked with pineapple and coconut and think it was a success. The coconut flavor is very mild and not overpowering. It has a nice sweet and spicy taste without being sour. Perfect over rice :) I made it with pork but it would be great with chicken too.

Ingredients

1 large pork loin, trimmed of fat and cubed (really any kind of pork would work as long as its lean)
1 can pineapple tidbits drained (save liquid!)
1 cup light coconut milk
1 large green & 1 large red pepper diced
1 white onion rough chopped
1 finger of fresh ginger fine chopped or sliced (or powdered would work too)
3 gloves garlic diced
1/2 cup flour
2 tablespoons cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon of red chili and garlic paste - or to taste (omit if you don't want it spicy)
1/2 teaspoon srarchi hot sauce - or to taste (omit if you don't want it spicy)

Directions:

Prepare and add veggies and pineapple to crock.



Trim and cube pork leave on cutting board or put in small bowl. Add all spices to the flour and mix well.


Dust over pork and toss to coat well. Put flour coated pork on top of the veggies in crock.



Mix 1 cup reserved pineapple juice with 1 cup coconut milk add the chili paste and the hot sauce mix well and pour over top the meat and veggies. It will seem like a lot of liquid but it thickens perfectly.



Cook on high 1-2 hours until it is good and hot, turn down to low for 3-4 hours. Or this can be cooked on low 6-8 hours or to speed things up on high for 4 hours.

mmmmmm serve with rice

weight watchers points - 12 servings in a 6 quart crock pot (2 cups each serving) 5 points a serving (without rice)
with rice (1 cup white or brown) 10 points

Adventures in lamb

Greek *inspired oven roasted spring lamb

*meaning I have no idea what actually would have been on Greek lamb LOL




Ingredients

• 1-2 racks of lamb - or pork would be good too
• Extra virgin olive oil
• nutmeg
• cinnamon
• basil
• parsley
• rosemarie
• ground black pepper
• ground sea salt (or reg salt)
  
• honey
• one eager toddler

Directions

• Take your meat and place it in a pan for marinating
• In a bowl mix a few tablespoons of EVOO and honey in equal parts
  
• Add in your spices - I like to grind mine together first but your choice

Or call in your eager Toddler to smash them to bits in the mortar and pestle

• "Paint" your meat with the spice mixture
  

Again an eager toddler helps :)

• Let meat marinate in the fridge for a few hours. Mine was in there about 6 or so. About 10ish minutes before cooking bring out of fridge and let the meat get to room temperature
  

• In an oven safe pan heat a few tablespoons of EVOO - When the pan is HOT .. (touch one side of meat to pan and if it sizzles its nice and hot and read) drop in meat. Let sear on both sides until it is nice and caramelized and browned.
  

• Place pan in a preheated 450 oven

• Cooking time with vary depending on the meat you used but for this I kept it at 450 for about 10 minutes then turned it down to 375 for another 15ish or until the juices ran fairly clear. I like my meat med-well so you can cook it less if you want it more pink
• Remove from oven and let meat 'rest' for about 5-10 minutes

• Cut and EAT :)