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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!

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Roasted Spiced Pork Loin with Vegetables

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. SAUCE: 6 bacon slices, cut in half 6 cups canned low-salt chicken broth 1 1/2 cups dry white wine 1/2 cup Steel's Gourmet Sugarfree Red Raspberry Jam 1 1/4 teaspoons minced fresh rosemary 3 Tablespoons unsalted butter Cook bacon in heavy large saucepan over medium heat until crisp. Using tongs, transfer bacon to paper towels. Discard drippings from pan. Add broth, wine, jam, and rosemary to pan. Boil until reduced to 2 1/2 cups, about 35 minutes. Return bacon to sauce. Boil until liquid is reduced to 1 1/3 cups, about 10 minutes longer. 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.) PORK: A mortar and pestle or even a coffee grinder can be used to grind the spices. 2 teaspoons cumin seeds 2 teaspoons coarse salt 1 teaspoon black peppercorns 1 teaspoon black cardamom seeds (from about 30 whole green or white cardamom pods) 1 4- to 4 1/4-pound center-cut boneless pork loin (about 10 inches long and 3 1/2 inches in diameter) 1 tablespoon olive oil Finely grind first 4 ingredients. Place pork in 13 x 9 x 2-inch glass baking dish. Rub oil, then spice mixture all over pork. Cover; refrigerate 4 hours and up to 1 day. ROASTING: 2 pounds medium size turnips, peeled, cubed in 2-inch pieces 1/2 pound large rutabagas (about 2), peeled, cut into 2-inch pieces, thick portions halved lengthwise 1 pound large carrots (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise 8 large shallots, peeled, halved 4 large garlic cloves, peeled 3 large fresh rosemary sprigs 6 tablespoons olive oil Position racks in center and bottom third of oven and preheat to 400°F. Place turnips, rutabagas, carrots, shallots, garlic, and rosemary in large roasting pan. Drizzle with 5 tablespoons oil; sprinkle with salt and pepper. Roast on center rack 45 minutes, turning vegetables occasionally. 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.

Shredded Pork Wraps with Fruited Coleslaw

1 medium onion, chopped 1 garlic clove, minced 1 Tablespoon olive oil 2 Tablespoons cider vinegar 1/4 cup KETO ketchup 2 Tablespoons chili sauce 2 teaspoons Worcestershire sauce 1 teaspoon Tabasco 3/4 cup water 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (12-oz) pork tenderloin, halved crosswise 4 low carb tortillas (LaTortilla Brand) Fruited Coleslaw coleslaw (recipe below) Cook onion and garlic in oil in a 3- to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes. Stir in remaining ingredients except pork, tortillas, and coleslaw and simmer, covered, 10 minutes. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes. 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. Cooks' note: ° Shredded pork in sauce can be made 1 day ahead and chilled, covered. Reheat before using. Fruited Coleslaw 2 Tablespoons sour cream 2 teaspoons mayonnaise 1/2 teaspoon finely grated fresh lemon zest 2 teaspoons fresh lemon juice 2 teaspoons Keto Pineapple Fruit Spread 1 packet Splenda 3 Tablespoons water 1/4 teaspoon salt 1/8 teaspoon black pepper 1 lb green cabbage, thinly sliced (4 cups) 1 bunch scallions, thinly sliced diagonally (1 cup) 1/2 cup chopped fresh flat-leaf parsley Whisk together sour cream, mayonnaise, zest, lemon juice, Keto Pineapple Fruit Spread, Splenda, water, salt, and pepper in a large bowl until well mixed. 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.

Baked Pork Chops with Parmesan Sage Crust

1 1/2 cups Keto Crumbs 1 cup freshly grated Parmesan cheese   (about 3 ounces) 1 tablespoon dried rubbed sage 1 teaspoon grated lemon peel 2 large eggs 1/4 cup vital wheat gluten 4 bone-in center-cut pork loin chops   (each about 1 inch thick) 2 tablespoons (1/4 stick) butter 2 tablespoons olive oil Preheat oven to 425°F. Mix Keto Crumbs, Parmesan, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place vital wheat gluten on plate; season generously with salt and pepper. Coat pork chops on both sides with gluten; shake off excess. Dip chops into eggs, then coat on both sides with Keto Crumb mixture. 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.)

"Have you ever really wanted a crunchy, crispy snack on the Low Carb Lifestyle? Now there's Zambetti's CarbAway Wheat Star Chips, for just that CRUNCH you need! They come in Sour Cream & Onion and Mesquite Barbeque flavors... check them out at the the Low Carb Nexus! And while you are there, we have many other low carb, sugar-free products that will "round out" your low carb selection! Never feel deprived or "restricted" on your Low Carb Lifestyle again!                         Low Carb Nexus — "Where Low Carb and Low Prices Meet!"

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