Yes, this is an adventurous dinner. I saw the mulling spices in the store the other day and NEEDED to figure out how to use them other than in apple cider. If you have a coffee grinder I think grinding them up a bit would be a good idea, otherwise you can do what I did and just scrape most of them off the pork after it's cooked. The pork will soak up the spice flavor while cooking and you won't get the surprise of crunching down on a whole clove or piece of orange rind. And on the salad front, I am a fan of the celery root. It's ugly, but it has a great subtle celery flavor without being too strong.
Oh, and please forgive the photo quality this time. I misplaced my camera so these are taken with my phone.
Spinach/Celery Root Salad
1 bulb celery root, peeled
1/2 white onion, sliced thin
1 tablespoon coconut oil
4 cups fresh mixed greens, washed
1/4 cup sliced almonds, toasted
To peel the celery root I just attacked the top portion of it with a regular vegetable peeler, and then cut off the skin from the bottom portion. They tend to have a lot of knobby ends and veins of what look like the outside skin; folding inside. Just cut these off and out to leave you with the white celery root. Discard the green tops or use to flavor a soup or stock.
Remove from the heat and place on a plate in your fridge to cool. Then cut the avocado into chunks and then toss into the mixed greens along with the almonds and cooled celery root mixture.
2 lbs pork loin
2 tablespoons mulling spices (if grinding them I'd reduce this to 1.5)
sea salt and cracked pepper
1 large onion, sliced thin
2 tablespoons coconut oil, divided
Cut the pork into managle pieces. I cut mine into roughly 2x4 or 2x6 inches so they'd all fit in the pan. Season both sides of the pork with salt and pepper, and then coat both sides with the mulling spices.