Low Carb Sausage And Spinach Stuffed Pork Roast Recipes

PORK LOIN STUFFED WITH SPINACH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
• In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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.

SPINACH 'N' SAUSAGE PORK LOIN

Steps:

• Preheat oven to 350°. In a large bowl, combine the first seven ingredients; stir in spinach and 1/2 teaspoon thyme. Add sausage; mix lightly but thoroughly., Cut lengthwise through center of pork roast to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to flatten slightly. Remove plastic; spread sausage mixture over roast. Starting at a long side, roll up jelly-roll style; tie at 2-in. intervals with kitchen string. Secure ends with toothpicks., Place roast on a rack in a shallow roasting pan, seam side down. Brush with oil; sprinkle with remaining thyme. Roast 2 to 2-1/2 hours or until a thermometer reads 160°. Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.

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.

SAUSAGE-STUFFED PORK ROAST

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Add the bread crumbs, ricotta cheese, carrot, garlic and parsley; set aside., Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap. , Spread sausage mixture over meat to within 1 in. of edges. Sprinkle with salt and pepper. Roll-up jelly-roll style, starting with a long side. Tie several times with kitchen string and secure ends with toothpicks. Place seam side down on a rack in a shallow roasting pan. Rub oil over roast. , Cover and bake at 350° for 45 minutes. Uncover; bake 60-70 minutes longer or until a thermometer reads 160°. Discard toothpicks. Let stand for 10-15 minutes before slicing.