LOW Carb: Stuffed Pork Roast

Stuffed Pork Roast  


Ingredients:

3 lb pork roast

Stuffing Mixture:

4 oz cream cheese, softened
1/2 c. shredded sharp cheddar
1small shallot minced
4 slices sun dried tomatoes, chopped
1/2 green bell pepper, chopped
1 tsp minced fresh garlic
1 tsp sweet dried basil
2 tsp parsley
pinch of cayenne pepper
chipotle hot sauce to taste

Other:

1/3 c. chicken broth or stock
1/3 c. dry white wine
3 tablespoons dried chives
2 tsp sweet basil
salt and pepper to taste

Preparation:

1. Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for about 1 hour.

2. Slice open the roast so it lays out flat.

3. Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie ends securely.

4. Preheat oven to 350F. In a casserole dish add the chicken broth and white wine. Place the roast in the casserole dish. Season the top of the roast with dried chives, sweet basil and salt and pepper.

For a nice strong flavor punch, top this with thinly shredded gorgonzola and put dried cranberries on top....


About 5 grams of carbs per serving.....guilt free for you and the family...

T.

This sounds scrumptious!!!

How long do you cook it?

Good catch Kim!


i put it in there for about 70-80 minutes and test the meat thermometer till it reads 165 (medium well roast pork)....if you want it to be more tender, turn oven down cook it longer until 160 then let it rest  (covered) for 10 mintutes...very tender!

T.

Awesome, thanks T! I'll be making this soon.

heaar me roar

your recipes some so good i will be trying them, , do you have a website with all your recipes on???


barb

No I only post them here....  I do a lot of experimenting and am asked by a lot of professional chefs how to convert certain foods, but I always ask if  can take them and post them here after I change them to fit our little bellies...hehe

T.