Slow Cooked Pork with Potato Wafflesby Elissa Jewell on July 4, 2017
Low fat, high in protein and moderate in carbohydrate – this is a great choice for a pre workout meal eaten about 1-2 hours prior to a high volume workout.
500g pork loin fillets
3-4 small pears, diced
1 tablespoon crushed garlic
1 large brown onion, diced
1 large leek, diced
3 cups chopped celery
1 cup black coffee
½ teaspoon cinnamon
500g raw baby potatoes, boiled and cooled
Salt & pepper to taste
In a large saucepan, add the onion, leek, celery, garlic and pears and cook until tender.
Add to a slow cooker on low with the pork fillets (uncut) and a cup of black coffee. Season well and leave to cook on low for at least 8 hours.
To save time, you may skip heating the vegetables in the pot and just add everything straight to the slow cooker. (If you put this on before going to bed, it will be ready the next morning!)
To make the waffles, lightly grease your waffle iron and then press the cooked potatoes into the grill, making sure the surface is covered. Close the iron and leave the waffles for about ten minutes, so that they become golden on the outside.
Serve with ¼ of the pork.
The pork serves four, the potato waffles makes two serves.
Nutritional info per serve (1/4 of the pork, ½ the potato)
Check out Elissa’s MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
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