Low Carb Cheese Stuffed Pork Roast 3 Net Carbs Recipes

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.

CHEESE STUFFED PORK ROAST

Steps:

• Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for 1 hour.
• Slice open the roast so it lays out flat. Pound the roast with a mallet to make some room for the stuffing.
• Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie securely.
• Preheat oven to 350°F In a casserole dish, add the chicken broth and white wine. Place the roast in the casserole dish. Season the top of the roast with dried chives, sweet basil, salt and pepper.
• Roast for approx 1 1/2 hours, basting occasionally with the broth/wine mixture, until pork is no longer pink. Add more broth/wine if necessary.
• To serve, slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.

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 GARLIC BEEF AND ASPARAGUS STIR FRY - 3 NET CARBS

Steps:

• Heat oil in wok or large skillet over med-high heat.
• Cook beef for 2 minute.
• Add asparagus and garlic and cook for 4 min, stirring, or until beef is done.
• Drizzle with teriyaki sauce and serve, sprinkling with sesame seeds.

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.

BETTER BREAD MACHINE BREAD THAT'S LOW CARB

Steps:

• Put all ingredients in bread machine. Set "light" browning setting. Turn on according to your bread machines instructions.

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 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.

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.