Low Carb Cheese Stuffed Pork Roast 3 Net Carbs Food

STUFFED KETO PORK LOIN

Steps:

• Preheat oven to 350 degrees. Line casserole dish with foil.
• Wrap pork tenderloin in saran wrap and, using a meat tenderizer, pound meat until flat. Cut edges off to make tenderloin into a rectangle. Set aside.
• Over medium heat in a large pan, add avocado oil and minced garlic. Cook garlic until fragrant.
• Add cream cheese, spinach, liquid smoke, salt, and pepper. Cook until cream cheese is melted and spinach is wilted.
• Spoon cream cheese and spinach mixture onto pork and, using the back of a large spoon, spread mixture to about ½ inch from the edge of meat.
• Carefully roll tenderloin into a log and place tenderloin seam-side down in prepared casserole dish.
• Bake for 1 hour, 15 minutes.
• Allow to cool slightly before cutting and serving.

LOW CARB PULLED PORK

Steps:

• Add the pork shoulder to a large slow cooker.
• In a small bowl, stir together the parsley, cumin, garlic powder, onion powder, salt, and paprika. Rub mixture into the pork being sure to coat all sides.
• Pour the beer into the bottom of the slow cooker.
• Cover slow cooker and cook on low for 8 hours or high for 4 hours. Pork is ready when it easily shreds with a fork.
• Shred the pork and stir the meat into the juices in the bottom of the slow cooker.
• Serve immediately or keep warm in the slow cooker until ready to eat.

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.

STUFFED PORK CHOPS WITH GRAVY & GREEN BEANS

Steps:

• Cook's notes: Buy pork chops that are thick enough to stuff, at least 1 inch thick and about ½ pound each. I used bone-in chops for the recipe, but you can buy boneless. You can ask the butcher at the meat counter to cut a pocket for the ricotta filling if you don't feel comfortable doing that yourself. You can also buy thin cut pork chops, and either skip the stuffing or putting the stuffing over the top of the cooked pork chops.
• For the pork chops, pre-heat oven to 400 F and place the ricotta cheese in a medium size bowl and add the lemon zest, parsley, ¼ teaspoon of salt, and a couple cracks of pepper, mix well. Use a knife to cut a pocket in the pork chops for the stuffing, watch the video below to see exactly how I do this. Add 2 tablespoons of filling and make sure it's evenly distributed in the pork chops. Repeat this process with the remaining chops. Add the almond flour to a dish big enough to fit one pork chop and season the flour with garlic and onion powder, ½ teaspoon salt, and a few cracks of pepper, mix well. Place the eggs in another dish along with 1 tablespoon of water and whisk well. Season both sides of the pork chops with a generous pinch of salt and a few cracks of pepper. One at a time, dredge the chops in the eggs, making sure to thoroughly coat and shake off any excess. Then place the chop in the almond flour and make sure it is well coated on all sides, move chop to a sheet tray with a wire rack(if you have). Repeat with remaining chops. Allow the chops to sit at room temperature for 20 minutes so the almond flour can really stick to the chops, this will make the crust crispy. Meanwhile, add enough oil to a pan to come half way up the side of the chops and start to heat over medium-low.
• Make the sausage gravy by pre-heating a medium size pan over medium-high heat. Add 1 teaspoon of oil, when the pan is hot add the sausage, making sure to break it up into the smallest size pieces possible. Cook for 5 minutes until the sausage is well browned and then add the cream, chicken stock, and a couple cracks of black pepper. Bring to a simmer and cook for 8-10 minutes until it has thickened to a gravy consistency. You can add more cream if needed, if the mixture does not get thick enough, you can add a ½ teaspoon of xanthan gum or guar gum, or corn starch(corn starch is not keto though). Remove from heat and set aside. Check for seasoning, you may need a pinch of salt.
• Start the green beans by cutting the bacon into large cubes and placing them in a large pan, preferably cast iron. Cook over medium heat until the bacon has rendered most its fat and has become crispy, turning down the heat if needed. Remove bacon from pan and leave fat. Come back to the green beans later and proceed with the rest of the recipe.
• Once the oil has come to 350 F, it's time to fry the chops. Raise the heat to medium, you can drop a little almond flour in the oil and it should sizzle, if not, raise the temperature a bit. Add 2-3 pork chops to the pan, if the oil does not sizzle then it's not hot enough. Cook for 3-5 minutes, or until golden, flip and repeat. Place pork chops back on the sheet tray, and on the wire rack if you have it, and fry remaining chops. Transfer the chops to the oven and cook for 12-14 minutes, or until the internal temperature is 140 F. Remove chops from oven and allow to rest 5-10 minutes before eating.
• While the chops are frying/roasting, make the green beans by pre-heating the cast iron pan with the bacon fat over high heat for 2 minutes, add a little more oil to the pan if there is not enough bacon fat and then add the green beans. Cook for 5-8 minutes or until blistered on the outside, but still a bit crunchy in the middle. Turn the heat off and add the pecans, lemon zest and juice, cooked bacon, ¼ teaspoon salt, a couple cracks of pepper, and mix well. Remove green beans from the hot pan or they will overcook.
• Serve the chops with the sausage gravy poured over the top and some green beans of the side. Everything will keep in the fridge for 5 days, but can't be frozen because of the ricotta cheese and heavy cream. It's very important not to overheat the pork chops or the will get tough, so the best way to re-heat them is in a 400 F oven for 8-10 minutes along with the green beans. If using a microwave, cover the container with a wet paper towel and make sure to not heat too high or too long.

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 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.

EASY KETO NACHOS WITH LEFTOVER PULLED PORK

Steps:

• Spray a baking tray with nonstick cooking spray.
• Take the chips out of the bags and scatter evenly across the baking sheet.
• Chop the shredded pork to make bite sized pieces and then add it to your nachos.
• Sprinkle the cheddar cheese on top and place under the broiler for a few minutes to melt. Make sure it doesn't burn.
• Take out of the oven and add your favorite nacho toppings. Please see the notes below for topping suggestions and substitutions.
• You can get the pulled pork recipe here - ( https://mylifecookbook.com/zesty-garlic-pulled-pork-low-carb-paleo/)

EASY KETO PINWHEELS

Steps:

• Combine the softened cream cheese, Ranch seasoning, shredded cheddar cheese and chopped bacon in a small bowl.
• Spread the cream cheese mixture evenly on the tortilla and layer the deli turkey on top.
• Carefully, but tightly roll the tortilla and wrap in plastic wrap. Chill the rolls at least 30 minutes for best flavor.
• Slice into 1 inch thick pinwheels.

KETO PORK TENDERLOIN

Steps:

• Preheat oven to 425 degrees.
• Line a pan with foil. Rub tenderloin with oil and sprinkle generously with seasoning.
• Roast pork until temperature reaches 145°F using a meat thermometer (about 18-20 minutes).
• Remove from oven and rest 5-10 minutes before slicing.
• Slice and serve.

BEST PORK LOIN ROAST RECIPE

Steps:

• Preheat oven to 375°F.
• Combine mustard, olive oil, and seasonings in a bowl. Rub over the outside of the pork loin.
• Place on a baking sheet (with vegetables if desired). Roast 18-20 minutes per pound or until pork reaches 145°F.
• Broil 2-3 minutes and remove from the oven.
• Rest 15 minutes before slicing.