Garlic-Pepper Pork with Warm Garbanzo Salad

Create a healthy Mediterranean dinner recipe featuring a small amount of meat and loads of fresh veggies. Feta cheese and kalamata olives further enhance flavors of the Mediterranean and lend big flavor

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  • Makes: 6 servings
  • Serving Size: 4 ounces pork and 1 cup salad each
  • Prep: 30 mins
  • Slow Cook: 6 hrs (low) or 3 hours (high)

Garlic-Pepper Pork with Warm Garbanzo Salad

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine the first four ingredients (through water). Trim fat from meat. Using a thin sharp knife, cut 1/2-inch-deep slits all over roast. Insert garlic slices into slits. Sprinkle roast all over with paprika, pepper, and salt. Add roast to cooker. Cover and cook on low for 6 hours or on high for 3 hours.
  2. Transfer roast to a cutting board; thinly slice. In a bowl whisk together vinegar, oil, and oregano. Using a slotted spoon, transfer bean mixture from cooker to bowl with the vinegar mixture. Add arugula and olives; toss to combine. Serve sliced pork with the bean salad. Sprinkle with feta cheese and, if desired, freshly snipped oregano.
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Nutrition Facts (Garlic-Pepper Pork with Warm Garbanzo Salad)

  • Per serving:
  • 371 kcal ,
  • 15 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 90 mg chol. ,
  • 480 mg sodium ,
  • 22 g carb. ,
  • 5 g fiber ,
  • 11 g sugar ,
  • 36 g pro.
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