I especially enjoy having pork in the Summer. To me, it's such a cross between
red meat like beef, and white meat like chicken or turkey. It's amazingly versatile.
It works equally well roasted, sautéed, stir fried, or shredded or ground for
sandwiches. It's even super in salads.|
Pork is one of the world's most widely eaten meats, a testament to that versatility. The combination of pork's mild flavor, tenderness and juiciness are definitely responsible for its popularity. Pork goes so well with so many different flavors and spices that it's almost mind-boggling. From Asian influenced spices like soy sauce, ginger and hot chiles to classic French seasonings like tarragon, fennel and white and red wines. Pork is also at home with sweet foods and spices!
Here are some of our favorite pork recipes – low carb, of course!
The Sunday roast is a British institution that has outlasted monarchies and dynastic wars and nouvelle cuisine. In many areas of America this tradition continues as well.
Here, we rub a pork loin with Indian spices, then roast it along with some root vegetables and serve it with a simple sauce enriched with bacon and (sugar free) red raspberry jam. Thanks to an entrée as delicious as this, the tradition of the Sunday roast should outlive us all.
Strain sauce into small saucepan. Add butter. Whisk over low heat until sauce is smooth, about 2 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
A mortar and pestle or even a coffee grinder can be used to grind the spices.
Remove roasting pan from oven. Push vegetables to sides of pan, clearing space in center for pork. Place pork in center of pan. Return roasting pan to center rack.
Roast pork with vegetables until vegetables are brown and cooked through and thermometer inserted into center of pork registers 150°F, turning vegetables occasionally, about 1 hour. Remove pork and all vegetables from oven and let stand 10 minutes. Place pork roast in center of large platter; surround with all vegetables.
Rewarm sauce over low heat, whisking constantly. Transfer sauce to gravy dish. Serve pork and vegetables with sauce.
Makes 8 servings — 6.8 gram of carbohydrate per serving. (Assuming you eat an even mix of the vegetables.)
You can buy Steel's Gourmet Sugarfree Red Raspberry Jam at The Low Carb Connoisseur.
Transfer pork with tongs to a cutting board. Purée cooking liquid in a blender until smooth (use caution when blending hot liquids) and return to pot. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.
Divide shredded pork among tortillas and top with some coleslaw, then wrap tortilla around to form a cone.
° Shredded pork in sauce can be made 1 day ahead and chilled, covered. Reheat before using.
Add cabbage, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.
Makes 4 servings — 9.8 grams of carbohydrate per serving.
You can buy the Keto products in this recipe from The Low Carb Connoisseur. They also sell the Low Carb Tortillas here.
Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.
Transfer pork chops to plates. Garnish with lemon wedges if desired, and serve.
Makes 4 servings — 4.2 grams of carbohydrate per serving.
(You can buy Keto Crumbs from The Low Carb Connoisseur.)
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