This is a variation on a pork roast that we wrote about in August. It was so good that we had to make it again….and add some ingredients!
Preheat the oven to 400 degrees.
Put a (roughly) 4lb pork loin/pork roast into an oven safe glass or metal pan. Season it with about 1T each of chili powder, garlic powder, oregano and cumin. Pour a 1/2 of a 15 oz jar of crushed tomatoes on top.
Cook at 400 degrees for about 10 minutes, then lower the temperature to 325 for the remaining time ( about 50-60 more minutes)
Since the over is already on, cut a spaghetti squash in half, scoop out the seeds, and roast that once the oven temp has been lowered ( about 40-50 minutes, depending on size)
After the pork and squash have come out of the oven, sautee about 1/4 of a white onion in a pan with coconut oil, and add red Swiss chard. Cook with a lid for about 8 minutes, then 2 minutes without the lid.Recipes | Tagged Coconut Oil, Pork, Vegetables | Leave a comment