KETO STUFFED PORK TENDERLOIN WITH MUSHROOM SAUCE (LOW CARB)
My family loved this stuffed pork tenderloin with mushroom sauce and I loved that it was low carb. The tender pork and creamy melted cheese are topped with a flavorful mushroom sauce to make a week night meal more elegant yet still easy.
Provided by Denise Wright (MyLifeCookbook.com)
Categories Main Course
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 330 calories, ServingSize 4 Servings
LOW CARB CHEESE-STUFFED PORK ROAST - 3 NET CARBS
From The New Atkins for a New You Cookbook. Per Serving: 3 net carbs, 4 total carbs, 1g fiber, 49g protein, 29g fat, 500 calories
Provided by mariposa13
Categories Pork
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 685.7, Fat 37.5, SaturatedFat 14.4, Cholesterol 207.5, Sodium 783.5, Carbohydrate 5.6, Fiber 0.8, Sugar 0.5, Protein 74.1
LOW CARB SAUSAGE AND SPINACH STUFFED PORK ROAST
Make and share this Low Carb Sausage and Spinach Stuffed Pork Roast recipe from Food.com.
Provided by Mercy
Categories Spinach
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1032.5, Fat 71.6, SaturatedFat 23.8, Cholesterol 376.8, Sodium 1552.7, Carbohydrate 14.2, Fiber 4.3, Sugar 2.5, Protein 81.7
LOW CARB POACHED CHICKEN BREASTS IN MORNAY SAUCE - 2 NET CARBS
From The New Atkins for a New You Cookbook. Per Serving: 2 net carbs, 3 total carbs, 1g fiber, 31g protein, 23g fat, 350 calories
Provided by mariposa13
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: Please do not use regular cornstarch for this recipe if you are following a low carb diet. The recipe editor tool would not allow me to list this ingredient as a low carb thickening agent, such as thick-it-up, but this is what you should use.
- For the sauce: Combine cream, water, onion, salt, pepper, and nutmeg in a small saucepan over med heat; bring to a simmer. Remove from heat, let stand 15 minute Strain the cream mixture and return to the saucepan. Set aside.
- While the sauce is standing, put chicken, bay leaf, parsley, salt and pepper in a large saucepan; add enough cold water to cover. Bring to a boil, cover, reduce heat to med-low, and simmer until chicken is just cooked through, about 10 minute.
- While chicken is simmering, place the saucepan with the sauce over medium heat. Whisk in thickener; cook until sauce thickens, about 3 minute.
- Remove from heat; swirl in cheese and butter until melted.
- Place the cooled chicken on a serving plate, patting dry any liquid with a paper towel; pour the sauce over it and serve.
Nutrition Facts : Calories 334.2, Fat 22.6, SaturatedFat 12.7, Cholesterol 144.8, Sodium 976.4, Carbohydrate 3.2, Fiber 0.2, Sugar 0.3, Protein 28.7
LOW CARB CHINESE SWEET-AND-SOUR PORK - 13 NET CARBS
Phases 3-4. From The New Atkins for a New You Cookbook. Per Serving: 13g net carbs, 18g carbs, 5g fiber, 41g protein, 19g fat, 410 calories
Provided by mariposa13
Categories Pork
Time 50m
Yield 1 1/2 cup servings, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 481.9, Fat 18.5, SaturatedFat 3.3, Cholesterol 111.6, Sodium 1175.6, Carbohydrate 39.2, Fiber 6.5, Sugar 24, Protein 40.7
LOW CARB CREAMY VANILLA PUDDING - 4 NET CARBS
From The New Atkins for a New You Cookbook. Phases 2-4. Per Serving: 4 net carbs, 4 total carbs, 0g fiber, 6g protein, 31g fat, 320 calories
Provided by mariposa13
Categories Dessert
Time 2h20m
Yield 1/2 cup servings, 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 2 inches water to a boil in the bottom of a double boilder over high heat.
- In the top of the double boiler, combine the cream, water, egg yolks, splenda, salt, and vanilla.
- Set over simmering water to cook, stirring constantly, until mixture thickens enough to coat the back of a wooden spoon, about 4 minute.
- Transfer to bowls; cover surface with plastic wrap and refrigerate until set, about 2 hours.
- VARIATIONS:.
- For chocolate pudding, add 3 tbsp cocoa powder and reduce vanilla extract to 1 teaspoons Use only 7 egg yolks.
- For coffee pudding, sub 2 tsp instant coffee for the vanilla bean.
Nutrition Facts : Calories 320.8, Fat 31, SaturatedFat 16.9, Cholesterol 450.4, Sodium 112.7, Carbohydrate 3.1, Sugar 0.5, Protein 6.6
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