Okay, so I definitely don’t live on the Paleolithic diet. I just found this recipe on Pinterest and it looked good, so I tried it.
The recipe is pretty simple:
- 1 pork tenderloin (I just used a petite pork roast so the result wasn’t as fall-apart tender but it still tasted delicious)
- 1 bag baby carrots
- 2 green bell peppers, chopped
- 5 stalks celery, chopped
- 1/4 cup chicken stock (the recipe calls for natural sodium-free chicken stock; I used low sodium)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Combine the spices and rub them on the pork. Combine the veggies, put half in your crockpot, making a “nest” for the tenderloin. Place the seasoned pork in the crockpot, top with the rest of the veggies, and pour the chicken stock over all. Cook on low for 6-8 hours.
Now, considering that the Paleo diet is supposed to consist only of foods that can be hunted/fished or gathered, I think the inclusion of salt and chicken stock is a bit of a stretch, as is opting for garlic and onion powder rather than pure garlic and onion (I don’t even have onion powder in my house, so instead I added about 1/2 chopped onion to the vegetables. You can probably use a couple cloves of garlic instead of garlic powder (if you cut it into thin slices, then cut slits in your meat, you can insert the garlic slices into the slits and it will season the meat). But like I said, I don’t follow the Paleo diet, so I don’t care how accurate it is (if you’re interested in the Paleo diet, there is plenty of information available online, but I would research the pros and cons because a lot of dietitians and even anthropologists are critical of the contemporary Paleo diet).
Despite the beautiful picture, I wasn’t totally sure how this recipe would turn out because I don’t like celery or peppers. But I know they’re really good for you so I figured it was worth a shot. And guess what? it was delicious! Granted, my husband won’t eat the vegetables, but he likes the pork at least. And in this case, I don’t mind that he doesn’t like the vegetables because roasted carrots are pretty much my favorite thing on earth. When I lived at home, I had to compete with my dad and little brother over who got the most, but now I can have them all to myself unless I cook them a certain way that Justin likes.
If you use low-sodium or sodium-free chicken stock, this is a great recipe without a ton of salt. And because pork is leaner than beef, this is a great low-fat alternative to chuck roast (plus it’s cheaper). I will definitely be making this again in the future.