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Suggest a better description1. Preheat oven to 450 degrees
2. Place tomatillos, onion, and garlic on baking tray. If using jalapeno, add to baking tray with other vegetables.
3. Roast veggies for 20 mins flipping them at the 10 min mark. The tomatillos should be lightly charred and onion beginning to brown.
4. Transfer roasted veggies and any remaining juice on the baking tray to food processor or blender. Blend until almost smooth. Add cilantro leaves and kosher salt and pulse a few times until mixed well.
5. Cut pork loin into 1/2 inch cubes, season with salt and pepper.
6. Place a large skillet over a med high heat and add olive oil and butter. Transfer half the pork to skillet and cook for about 4 mins on each side. Transfer to slow cooker and repeat with remaining pork.
7. Add salsa to pork in slow cookers and cook on low for 8-10 hours.
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Serving Size: 1 Serving (465g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 449 | ||
Calories from Fat: 191 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 152.8mg | 47 % | |
Sodium 457.9mg | 16 % | |
Potassium 1449.3mg | 38 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 10.5g | ||
Protein 49.2g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 449
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