CarbsPerServing:12g carbs total

Effort:Easy

Ingredients:

2 pounds pork tenderloin

1/4 cup vermouth

2 cloves garlic — minced

3 tablespoons artificial sweetener

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon red pepper

3 tablespoons sugar free ketchup

2 teaspoons rosemary –fresh, finely chopped

How to Prepare:

cut tenderloin into 2 strips, lengthwise. Mix marinade

and rub into meat. Refrigerate for 2-4 hours.

Place on roasting rack in pan. Roast for 35-45 mins or until juices run clear. Let stand 10 minutes, cut into slices and pour pan juices over meat.

4-6 servings

NOTES : Carbs for sugar free ketchup not included in above total – adjust accordingly

Serves:4

CarbsPerServing:5.5g
Effort:Easy

Ingredients:

1 thick cut pork loin chops — (4 1/2″)

1 tablespoon flour
1 tablespoon butter

meat tenderizer
fresh cracked pepper

1 cup chicken stock

1 shallot — minced
1 tablespoon parsley

1/2 cup whipping cream
8 ounces fresh mushrooms — sliced

4 tablespoons olive oil

How to Prepare:
 

Season pork with tenderizer and pepper. In a fry pan heat 1 T olive oil
and sauté the shallot till tender. Add butter to pan and combine flour to
make a roux, cook for 3 minutes to remove flour taste. Add in chicken stock
and cook till thickened slightly. In a separate pan add 3 T olive oil and
fry the pork till cooked through. Add mushrooms to the sauce and cook till
tender, add the cream and reduce the sauce till thick and bubbly. Toss
in the parsley and serve over the pork loins. Serves 4
Hint: After cooking the pork, drain off as much oil as possible and add
the pan drippings to the finished sauce.

CarbsPerServing:21g carbs total

Effort: Easy
 

Ingredients:

4 pork chops

3 tablespoons paprika
(3 to 4) salt and pepper

1 tablespoon Mrs. Dash
1/2 cup sour cream

1/2 cup heavy cream

1/3 cup water
3 egg yolks

3 slices bacon diced

1/4 cup butter

How to Prepare:
 

Sauté the bacon in skillet until golden brown, remove. Sauté pork chops on both
sides in bacon fat. When chops are browned on both sides, remove.
To the pan add salt and pepper, paprika, Mrs. Dash, and water.
Scrape the pan drippings to release into mixture. Allow to reduce by 1/3
over low heat, just below a boil. Beat egg yolks, add a bit of
the mixture into the egg yolks and whisk……..do not allow yolks
to scramble……then add to mixture. Remove from heat…whisk
in butter and sour cream. Add chops to reheat.
Serve with low carb aktins noodles (egg whites beaten, salt, and egg yolks
folded in………spread on a greased cookie sheet and baked for 10 min 350
degrees, then sliced into strips when cool.
NOTES : Counts for Mrs. Dash not included – adjust accordingly.

Serves:8

8 CarbsPerServing

6g carbs total

Effort:Easy

Ingredients:

4 pork cutlets — thinly sliced

1 clove garlic — to taste

2 teaspoons rosemary — to taste
salt — to taste

black pepper — to taste

2 tablespoons heavy cream

1 tablespoon sour cream

2 large mushrooms
olive oil

How to Prepare:

1) Sautee pork and
mushrooms and
seasonings in olive oil over
medium heat
until lightly browned.
2) Turn heat to low, add
cream and sour cream stir
continuously until warm.
Do not let this boil.

Serves:10
CarbsPerServing:12g carbs total
Effort:Easy

Ingredients:
1/4 cup chopped onion
1 box frozen spinach –thawed and squeezed
2 cloves garlic — minced
2 tablespoons butter
2 tablespoons water
6 pork chops — for stuffing
1/4 cup olive oil
1/2 cup water

How to Prepare:
Saute onion and garlic in butter until soft. Add spinach and 2 tbsp
water. Mix well and heat through. Stuff this mixture into the pocket of the
pork chop. Close pock with toothpicks.Heat olive oil in skillet, add
chops and brown on both sides. Transfer to baking dish, adding 1/2
cup water. Bake for 1.5 hours or until chops are tender.
NOTES : Counts allow for 1 cup spinach, or 6 carbs -adjust accordingly.