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.

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.

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.

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.

CHEESE STUFFED PORK ROAST W/ CREAM SAUCE

Steps:

• In a bowl, combine the flour, lemon pepper, butter and cream until smooth; stir in the cheese; set aside.
• Cut a lengthwise slit down the center of the roast to within 1/2 inch of the bottom.
• Open roast so it lies flat; cover with plastic wrap and flatten to 3/4 inch thickness.
• Remove plastic; place ham slices over roast; spread cheese mixture lengthwise down one side of the roast to within 1 1/2 inches of ends.
• Roll up, jelly roll style, starting with the long side with the cheese filling; tie several times with kitchen string; secure ends with toothpicks.
• Combine marjoram, oregano, and basil; rub over roast.
• Place on a rack in a shallow roasting pan; roast, uncovered at 325°F for 1 1/4 to 1 1/2 hours until meat thermometer reads 160 degrees; let stand for 10 minutes.
• Meanwhile, in a skillet, sauté onion in butter until tender; stir in the cornstarch until blended.
• Whisk in cream and broth; bring to a boil; cook and stir for 2 minutes or until thickened; remove from the heat and stir in the sour cream.
• Slice roast; serve with cream sauce.

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.