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Using a slow cooker makes it easy to have a delicious meal the moment you walk in the door. You can remove the meat to thaw right after dinner and let it soak in the flavors overnight.

Ingredients (8 servings)

  • 15 oz can of pumpkin (or steamed or oven-roasted and pureed)
  • 2 cups low-sodium chicken stock
  • 1 medium onion, chopped
  • 1 cup sweet bell peppers, sliced
  • 3 lbs pork loin
  • 2 cloves garlic, chopped
  • 1 tablespoon curry powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon coconut oil
  • Sriracha (or other hot sauce), to taste
  • 2 cups frozen kale


  • Season the loin all over with salt, pepper, and garlic. If you have time, let it stand overnight to soak in the flavors.
  • Add onions an peppers to the bottom of a crockpot in an even layer. Place the loin on top of the onion.
  • In a separate bowl, combine the rest of the ingredients. Add mixture to slow cooker to 2/3 of the way up the pork loin.
  • Cook on low for 7-8 hours. Allow to rest for at least 15 minutes covered loosely with foil.
  • Add 2 cups of frozen kale and allow to cook on high in the sauce for 15 minutes until heated through. Taste and adjust seasoning. Purée sauce, if desired.
  • Slice the meat thinly and smother with sauce. Serve over oven-roasted broccoli, cauliflower or any other roasted vegetable.

Units per serving:

  • Protein: 3.5 (count as lean protein)
  • Carbohydrate: 1

Nutrition facts per serving:

  • 190 Calories (67 calories from fat)
  • 7.5g Fat
  • 25g Protein
  • 5.5g Net Carbs

Original recipe from lowcarbcookery.wordpress.com. A healthy adaptation by Greenlite Medicine.

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