“What’s better for us…more or less sleep?” was the question poised by the morning DJ’s as I drove carpool this morning. Well, duh.
Oh, but wait…they just said that 7-8 hours of sleep was better than 9 hours and that 9 hours of sleep may cause heart disease, diabetes and early death. What?!? The kids thought I was nuts talking back to the radio (really, you should have seen their faces), but honestly, how can they announce to everyone that less sleep is better? Don’t they look at facts like people with heart disease may have trouble sleeping. Or, that depression, which also can stem from illnesses like diabetes, can cause oversleeping. Sleep is one of the most important things we need and certainly not something we need to cut back on!!
It is studies like this that confuse us so much. Just like some of the other claims like omega-3s cause prostate cancer, higher cholesterol causes heart diseases and we need to eat low fat, and that we need dairy for strong bones. So my point? Always question what we hear. Look at some of the details like who’s funding the study, how long it went on, who they tested and what measures were used, and how old is the study. Just don’t just assume. You know what they say about assuming (I always did hate that saying)…
Okay, sorry for my little rant but it will be worth it to get to this truly fabulous meal! So this is one of those meals that I will make time and time again. I made this a week ago and now, looking at the pictures, well, I know they aren’t the prettiest pictures, but they are making my mouth water regardless. I was going to cook something different this weekend but I am pretty sure the ingredients for this are about to go on my grocery list. I love it, the kids loved it and my hubby loved it!! Thanks Daphne for sharing such a great recipe!
Here is what you need:
2 1/2 lb pork roast
coriander, salt, pepper (enough to cover the roast for a rub)
3-4 shallots, chopped
1 tbsp grass fed butter
1/2 cup white wine
1 cup chicken broth
3 tbsp stone ground mustard
1/2 cup dried cherries or cherry preserves
2 tbsp maple syrup
So start with trimming your pork. Then get your coriander, salt and pepper out so you can get a good rub on it.
Once you pat the rub on, turn your dutch over on high and sear both sides for a couple of minutes or until it gets nice and brown. If you don’t have a dutch oven, just sear it in another pan and then transfer to your slow cooker. Next, it’s time to get the sauce ready so chop up and saute your shallots with some butter. Once they start to become transparent, put them in a medium bowl.
Then add your chicken broth, white wine, mustard, cherries and maple syrup to the bowl, stir well, and pour on top of your seared pork. I love these cherries by the way because they only use fruit juice to sweeten them. I bought these at Whole Foods but you can get them at Vitacost or Amazon. If you prefer, you could use 1/3 cup of cherry preserve in place of the maple syrup and dried cherries, but I felt like the dried cherries really made each bite so amazing!
Then cook in your oven on 200 for approximately 6 hours. Or if using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.
The sauce is the best part so be sure to save that. We ended up eating it like a stew. Cut up the meat, add some sauce, and enjoy each and every bite!