Place the pork and spice blend in a medium bowl; mix together until thoroughly combined.
In a dutch oven or high sided sauce pan over medium heat, melt 1 tablespoon of coconut oil. Add the pork mixture to the pan and cook for about 10 minutes or until just a little pink is left. Remove the pork from the pan with a slotted spoon and set aside.
Place the remaining 1 tablespoon of coconut oil in the pan and add the bell peppers, onion and fennel. Cook until the bell peppers start to soften, about 5 minutes. Sprinkle with parsley, granulated garlic, onion powder, basil, thyme, oregano, and salt over the peppers and stir for 30 seconds. Place the pork back in the pan and add the tomatoes; stir to mix well and reduce the heat to medium low.
Simmer for 10 minutes or until sauce begins to thicken. Remove from the heat and let cool for 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (224g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 279 (72%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 81.6mg||25 %|
|Sodium 301mg||10 %|
|Potassium 604.3mg||16 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 4.2g|
|Protein 20.3g||29 %|
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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: 386
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