Sprinkle pork with salt, pepper, clove powder, Chinese 5 spice and 1 tablespoon of coconut sugar. In a heavy skillet, heat coconut oil on medium high. Brown pork on both sides, approximately 10 minutes total. About 5 minutes into the browning, add diced onion. Remove pork once browned and set aside.
To the same pan, add rhubarb, blueberries and fresh ginger. Reduce heat to medium and cook 5 to 7 minutes while stirring. Add vinegar, lemon juice, wine and remaining 4 tablespoons of coconut sugar. Continue stirring, bring to a boil then reduce heat and simmer the compote for about 5 minutes. Taste and add another teaspoon of sugar if it’s too tart.
Return pork to pan and cook for 10 to 15 minutes, depending on size of loins. Remove and let rest in a warm place for at least 5 minutes. Slice the pork and garnish with compote. Serve with your favourite neutral starch: steamed rice, roasted roots, etc.
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Directions
Sprinkle pork with salt, pepper, clove powder, Chinese 5 spice and 1 tablespoon of coconut sugar. In a heavy skillet, heat coconut oil on medium high. Brown pork on both sides, approximately 10 minutes total. About 5 minutes into the browning, add diced onion. Remove pork once browned and set aside.
To the same pan, add rhubarb, blueberries and fresh ginger. Reduce heat to medium and cook 5 to 7 minutes while stirring. Add vinegar, lemon juice, wine and remaining 4 tablespoons of coconut sugar. Continue stirring, bring to a boil then reduce heat and simmer the compote for about 5 minutes. Taste and add another teaspoon of sugar if it’s too tart.
Return pork to pan and cook for 10 to 15 minutes, depending on size of loins. Remove and let rest in a warm place for at least 5 minutes. Slice the pork and garnish with compote. Serve with your favourite neutral starch: steamed rice, roasted roots, etc.
