Low Carb Cheese Stuffed Pork Roast 3 Net Carbs Food

KETO STUFFED PORK TENDERLOIN WITH MUSHROOM SAUCE (LOW CARB)

Steps:

• Preheat oven to 375 degrees F.
• Cut the pork tenderloin in half to make two pieces.
• Then cut each piece lengthwise but leave 1/2 inch so you can open it like a book.
• Place plastic wrap over meat and pound thin with a meat tenderizer to about 1/4 - 1/2 inch thick.
• Sprinkle minced garlic and salt and pepper over meat.
• Layer the cheese slices and then the spinach.
• Tightly roll up lengthwise and secure with ktichen twine or toothpicks. Try to put the toothpices straight through the rolled side so they lay flat when you sear that side of the meat. (Sear that side first).
• Add the olive oil to a pan and bring it to a medium - medium high heat. Brown the meat about 5 minutes on each side. Make sure to start with the toothpick side to seal the meat shut.
• If using an oven safe skillet you can place the meat right in the oven and cook about 25 minutes until the internal temperature is 145°F. Otherwise transfer the pork to a baking dish and place in the oven.
• While the meat is baking, make the mushroom sauce. Add butter and mushrooms to a large saute pan and cook for about 5 minutes.
• Add the garlic and broth and cook for another 5 minutes until it reduces a bit.
• Add the vinegar and mix well. Then add the cream and mix.
• When meat comes out of the oven let sit for 10 minutes then pour mushroom sauce over top.
• Serve immediately.

LOW CARB CHEESE-STUFFED PORK ROAST - 3 NET CARBS

Steps:

• Heat oven to 450*F.
• Combine spinach, cheese, walnuts, thyme, 1/4 tsp salt, and 1/8 tsp pepper in medium bowl. Set aside.
• Slice pork loin almost in half crosswise, taking care not to cut all the way through.
• Open up like a bok and lay loin flat.
• Spoon stuffing along bottom half of loin.
• Fold loin closed, covering stuffing.
• Use kitchen twice to tie roast together.
• Brush top and sides of roast with oil and season with remaining 1/2 tsp salt and 1/8 tsp pepper.
• Set roast on a rack in shallow roasting pan.
• Transfer to oven, reduce temp to 350*F, and roast until done to taste, about 55 min for medium.
• Transfer roast to cutting board and let stand 10 minutes.
• Meanwhile, strain pan drippings and discard excess fat.
• Return drippings to pan.
• Add thickener, wine, and broth to the pan juices and cook over med heat, stirring constantly, until mixture bubbles and thickens, about 5 minute.
• Season with salt and pepper to taste.
• Remove twine from roast and cut into 1/2-inch slices; serve with pan sauce.

LOW CARB SAUSAGE AND SPINACH STUFFED PORK ROAST

Steps:

• Preheat oven to 350°F.
• In large bowl, thoroughly combine soup mix, spinach, sausage, almonds, eggs, ricotta cheese, 1/2 teaspoon garlic, and pepper; set aside.
• Butterfly roast by placing the roast fat side down.
• Starting at thickest edge, slice horizontally through the meat, stopping one inch from the opposite edge so that the roast can open like a book.
• Lightly pound the opened roast and remove any fat thicker than 1/4 inch.
• Spread spinach mixture evenly over cut side of roast.
• Roll, starting at long end, jelly-roll style and tie securely with string.
• In roasting pan, place pork, seam side down. Rub roast with oil, then top with remaining garlic (sprinkle with Lawry's seasoning salt or Parmesan cheese if you like a crispy top).
• Roast for 1 1/2 to 2 hours or until a meat thermometer reaches 165°F for medium or 180°F for well done.

LOW CARB BISTRO FLANK STEAK - 0 NET CARBS

Steps:

• Combine wine, rosemary, oil, mustard, splenda, worcestershire sauce, and garlic in large resealable plastic bag.
• Seal bag and knead to mix marinade.
• Add steak, reseal bag, and turn to coat. Refrigerate at least 4 hrs, but preferably overnight.
• Prepare medium-high heat grill; oil grill rack.
• Remove steak from marinade and season on both sides with salt and pepper.
• Discard the marinade or boil it for 3-4 min to serve with steak.
• Grill steak until done to taste, about 5 min per side for med-rare.
• Transfer steak to cutting board and let sit 10 minute.
• Thinly slice diagonally across the grain.

LOW CARB PORK AND BROCCOLI STIR FRY - 3 NET CARBS

Steps:

• Mix pork with soy sauce in bowl.
• Heat oil in wok or large skillet over med heat.
• Cook onion and pork for 5 min, stirring.
• Add broccoli and ginger and cook for an additional 5 min or until pork is cooked through and broccoli is tender-crisp.
• Serve, sprinkling with sesame seeds.

HERBED TOP ROUND ROAST - 3 NET CARBS

Steps:

• Pour red wine and water into crockpot; set aside.
• In small bowl, combine herbs, pepper, salt, and olive oil, stir to combine.
• Using clean hands, rub the oil and herb mixture all over the meat.
• Place the roast into the crockpot and sprinkle the garlic and onions around the roast. Lay bacon strips over the roast.
• Cover and cook on low for 10 hours.
• Before serving, flip the roast over in the crockpot, then turn the crockpot off for about 15 minutes. Remove roast to a platter and let it drain for a few minute.
• To serve, use a sharp knife to slice the meat against the grain. If you like, dip the roast in the cooking juices before serving or serve with a small cup of the juice on the side.

LOW CARB GERMAN-STYLE PORK ROAST

Steps:

• Combine caraway seeds, marjoram, salt and pepper. sprinkle mixture over all sides of meat. Rub this into the roast with your fingers.
• In a large skillet brown meat on all sides in hot oil.
• Drain off fat. Place meat in slow cooker.
• Add water to skillet; bring to boiling, stirring to loosen browned bits from bottom of skillet. Pour skillet juices and vinegar into cooker.
• Cover and cook on low setting for 7 hours or high heat for 3/1/2 to 4 1/2 hours. Remove meat from cooker, and keep warm.
• For gravy, skim fat from juices; measure 1/1/4 cups juices (add water if necessary to make 1 1/4 cups). Pour juices into a small saucepan; bring to boiling.
• In a medium bowl combine sour cream and arrowroot. Stir hot juices into sour cream mixture; return to saucepan. Cook and stir over medium heat until mixture is thickened. (Do not boil). Slice meat and serve with gravy.

LOW CARB POACHED CHICKEN BREASTS IN MORNAY SAUCE - 2 NET CARBS

Steps:

• NOTE: Please do not use regular cornstarch for this recipe if you are following a low carb diet. The recipe editor tool would not allow me to list this ingredient as a low carb thickening agent, such as thick-it-up, but this is what you should use.
• For the sauce: Combine cream, water, onion, salt, pepper, and nutmeg in a small saucepan over med heat; bring to a simmer. Remove from heat, let stand 15 minute Strain the cream mixture and return to the saucepan. Set aside.
• While the sauce is standing, put chicken, bay leaf, parsley, salt and pepper in a large saucepan; add enough cold water to cover. Bring to a boil, cover, reduce heat to med-low, and simmer until chicken is just cooked through, about 10 minute.
• While chicken is simmering, place the saucepan with the sauce over medium heat. Whisk in thickener; cook until sauce thickens, about 3 minute.
• Remove from heat; swirl in cheese and butter until melted.
• Place the cooled chicken on a serving plate, patting dry any liquid with a paper towel; pour the sauce over it and serve.

LOW CARB FLAT BREAD

Steps:

• Sift baking powder, salt, onion or garlic powder and soy flour in mixer with dough attachment.
• Mix on low 3-4 minutes. Drizzle in warm water until mixture is sticky.
• Scrape dough out of mixing bowl.
• With well soy floured fingers, roll dough into ball.
• Pinch off half-dollar size balls of dough.
• Form into 4 inch diameter rounds and fry in olive oil in cast iron pan over medium heat.

GREEN CHILI PORK STEW - 4 NET CARBS

Steps:

• Combine pork, 1/2 cup broth, onions, and garlic in large saucepan over med-high heat. Cook until liquid evaporates and meat begins to brown, about 45 minute.
• Add remaining broth, scraping up browned bits.
• Add tomatoes, chiles, oregano, cumin, and salt.
• Reduce heat to med-low, cover, and simmer until pork is fork-tender, about 1 1/2 hours.
• Stir in cilantro and lime juice just before serving.
• May garnish with sour cream, sliced black olives, sliced avocados, or grated jack cheese (update your carb count).

LOW CARB CHINESE SWEET-AND-SOUR PORK - 13 NET CARBS

Steps:

• Heat oil in large skillet or wok over very high heat.
• Add pork and stir-fry until browned on all sides, about 2 minute.
• Add onion and bell peppers; saute until just soft, about 3 minute.
• Add garlic and saute until fragrant; about 30 seconds.
• Add pineapple, tamari, hoisin sauce, and chili sauce; cook until sauce thickens, about 3 minute.
• Remove from heat; stir in sesame oil.
• Serve over lettuce and garnish with sesame seeds.