LOW Carb: Autumn Roasted Pork Loin..... New Fall recipes started...

Ahh those cool temperatures are finally hitting most of the people in the States and Canada.   So I thought it’s time to have some great recipes for Fall.  Fall is a wonderful time that is just as romantic and magical as spring is….cooler weather introduces nutmeg, cinnamon, cayenne, and a host of other terrific spices that just can’t wait to be tasted….

If you’ve got a terrific person to share this wonderful cool weather with, then pop this in the oven and go for a nice walk and work up the appetite and get ready for something wonderful for dinner…. 

This will start my section of low carb Autumn-Fall set of recipes..get ready for some great ones!

 

Autumn Roasted Pork Loin

 

Ingredients:

2 bay leaves, crumbled

1 tsp. fresh oregano leaves

1 tsp. cumin seeds

1 tsp. sweet paprika

1 tsp. black peppercorns

Salt

1  4-lb. boneless center-cut pork loin

2 tbsp. olive oil

1 onion medium white, I small shallot minced, 3 carrots, a cup of cabbage,   (This makes a veggie stock for use as a soup base if you wish...so it doesn't figure into the carbs count since you're not eating them

1⁄4 cup fresh parsley leaves, chopped

1⁄4 cup fresh thyme leaves, chopped

1/4 tsp nutmeg

Freshly ground black pepper to taste

 

Preparation: 

1. Use a small spice grinder or a mortar and pestle to grind and mix together bay leaves, oregano, cumin, paprika, peppercorns, and 1 tsp. salt. Rub spice mixture all over pork. Wrap in plastic wrap and refrigerate for 24–48 hours.

2. Preheat oven to 350°. Unwrap meat; tie with kitchen string to keep an even shape. Grease a large roasting pan with 1 tbsp. of the oil and layer vegetables on bottom of pan. Sprinkle with parsley and thyme, drizzle with remaining 1 tbsp. oil, and season to taste with salt and pepper.

3. Place meat and roast for about 1 1⁄2–2 hours, or until the internal temperature reads 160°. (Meat will continue to cook after it's been removed from the oven.) Transfer meat to a serving platter. Allow meat to rest for 20 minutes, then discard twine and slice.

Serves around 10 people(ish) and each serving is about 2.5 grams of Carbs…

Sounds yummy!  So the nutmeg is a garnish for the cooked/sliced meat?  Do you blend all those roasted vegies into your soup base or discard them?
Thanks, Carmel Valley Linda

Great question!  the Nutmeg can cook with the meat and other seasonings.  The vegetables are there for flavor but you could have the famiy eat them, but if you're one of the "little belly people like me, you gotta stay away from the carbs in those...or else you might have to hit the bath room unexpectly"....

I hope you enjoy it!

T.