1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (104 page)

In a bowl, mix together the vinegar and Splenda. Pour the mixture over the pork. Add the tomatoes.

In a bowl, mix together the broth and bouillon until the bouillon dissolves. Stir in the garlic, thyme, and red pepper. Pour this over the pork. Cover the slow cooker, set it to low, and let it cook for 8 hours.

When the time’s up, remove the pork from the slow cooker and place it on a serving platter. Using a slotted spoon, scoop out the vegetables and pile them around the pork. Cover the platter with foil and put it in a warm place.

Ladle the liquid from the slow cooker into a saucepan. Place it over the highest heat and boil it hard for 5 to 7 minutes to reduce the sauce a bit. Add some guar or xanthan to thicken the sauce a little. (You want it to be about the texture of half-and-half, not a thick gravy.) Serve the sauce over the pork and vegetables.

Yield:
6 servings

Each with 41 g protein, 10 g carbohydrate, 2 g dietary fiber, 8 g usable carbs.

This is basic, which is a strength, not a weakness. It would be a great supper with a big salad.

3 pounds (1.4 kg) boneless pork loin

2 tablespoons (30 ml) olive oil

1 can (8 ounces, or 225 g) tomato sauce

¼ cup (60 ml) soy sauce

½ cup (120 ml) chicken broth

½ cup (12 g) Splenda

2 teaspoons dry mustard

Guar or xanthan (optional)

In a big, heavy skillet, brown the pork on all sides in the oil. Transfer the pork to a slow cooker.

In a bowl, mix together the tomato sauce, soy sauce, broth, Splenda, and dry mustard. Pour the mixture over the pork. Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours.

When the time’s up, remove the pork to a serving platter. Thicken the pot liquid, if needed, with guar or xanthan. Serve the juice with the pork.

Yield:
8 servings

Each with 37 g protein, 4 g carbohydrate, 1 g dietary fiber, 3 g usable

Here’s a fabulous Sunday dinner for the family— with very little work.

2½ pounds (1.1 kg) boneless pork loin

2 tablespoons (30 ml) olive oil

cup (55 g) chopped onion

¾ cup (180 ml) chicken broth

¼ cup (80 g) low-sugar apricot preserves

1 tablespoon (15 ml) balsamic vinegar

1 tablespoon (15 ml) lemon juice

1 tablespoon (1.5 g) Splenda

Guar or xanthan

In a big, heavy skillet, sear the pork all over in the oil. Transfer the pork to a slow cooker. Scatter the onion around it.

In a bowl, mix together the broth, preserves, vinegar, lemon juice, and Splenda. Pour the mixture over the pork. Cover the slow cooker, set it to low, and let it cook for 7 hours.

When the time’s up, remove the pork and put it on a serving platter. Season the juices with salt and pepper to taste. Thicken the juices with guar or xanthan. Ladle the juices into a sauce boat to serve.

Yield:
6 servings

Each with 40 g protein, 5 g carbohydrate, trace dietary fiber, 5 g usable carbs.

Here’s a great down-home dinner the family will love!

2½ pounds (1.1 kg) boneless pork loin

½ cup (60 g) sliced carrots

4 ounces (115 g) sliced mushrooms

10 ounces (280 g) frozen cross-cut green beans, unthawed

1 tablespoon (15 ml) beef bouillon concentrate

2 tablespoons (30 ml) water

1 can (14½ ounces, or 410 g) tomatoes with roasted garlic

Guar or xanthan

½ cup (120 ml) heavy cream

Put the pork in the bottom of a slow cooker. Surround the pork with the carrots, mushrooms, and green beans. (Don’t bother thawing the green beans, just whack the package hard on the counter before opening that so the beans are all separated.)

In a bowl, dissolve the bouillon in the water. Stir in the tomatoes. Pour the mixture over the pork and vegetables. Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours.

When the time’s up, remove the pork and vegetables to a platter. Thicken the juices in the pot with guar or xanthan and then whisk in the cream. Add salt and pepper to taste. Serve the juices with the pork and vegetables.

Yield:
8 servings

Each with 23 g protein, 5 g carbohydrate, 1 g dietary fiber, 4 g usable carbs.

Need I point out that this recipe is for cabbage lovers?

4 pounds (1.8 kg) boneless pork shoulder roast, trimmed of fat

2 tablespoons (30 ml) olive oil

2 carrots, cut into 1-inch (2.5-cm) pieces

2 cloves garlic, crushed

2 stalks celery, cut ½-inch (1.3-cm) thick

1 envelope (1 ounce, or 28 g) onion soup mix

1½ cups (360 ml) water

1½ pounds (680 g) cabbage, coarsely

Guar or xanthan

In a big, heavy skillet, start browning the pork in the oil.

Place the carrots, garlic, and celery in a slow cooker. Add the soup mix and water.

When the pork is brown all over, put it on top of the vegetables in the slow cooker. Cover the slow cooker, set it to low, and let it cook for 7 hours.

When the time’s up, stir in the cabbage, pushing it down into the liquid. Re-cover the slow cooker and let it cook for another 45 minutes to 1 hour.

Remove the pork and put it on a platter. Use a slotted spoon to pile the vegetables around the pork. Thicken the liquid in the slow cooker with guar or xanthan. Add salt and pepper to taste.

Pour the liquid into a sauce boat and serve with the pork and vegetables.

Yield:
8 servings

Each with 31 g protein, 10 g carbohydrate, 3 g dietary fiber, 7 g usable carbs.

If you haven’t tried rutabaga, you simply must. Also sometimes called a “swede” or a “yellow turnip,” rutabaga is similar to a turnip, except that it has an entrancing bitter-sweet flavor. Anyway, it’s fun confusing grocery store checkout clerks who can’t figure out what that big yellow root is! It’s actually delicious to make this with half rutabaga and half a fresh, cubed pumpkin, but it’s just not possible to find fresh pumpkin some seasons of the year.

3 pounds (1.4 kg) boneless pork shoulder roast, tied or netted

2½ pounds (1.1 kg) rutabaga, peeled and cubed

½ teaspoon blackstrap molasses

½ cup (12 g) Splenda

¼ teaspoon cayenne

1 clove garlic, minced

Put the rutabaga in the bottom of a slow cooker. Put the pork on top. Drizzle the molasses over the pork and rutabaga.

In a bowl, mix together the Splenda, cayenne, and garlic. Sprinkle the mixture over the pork and rutabaga. Cover the slow cooker, set it to low, and let it cook for 8 to 9

When the time’s up, remove the pork from the slow cooker, cut off the string or net, and slice or pull the pork apart. Serve the pork over the rutabaga with the pot liquid.

Yield:
6 servings

Each with 32 g protein, 16 g carbohydrate, 5 g dietary fiber, 11 g usable carbs.

This winter-night supper is not only low-carb, but it’s quite low-calorie, too. Pork loin is a very lean meat.

2 pounds (1.8 kg) boneless pork loin, cut in 1-inch (2.5-cm) cubes

1 tablespoon (15 ml) olive oil

1 tablespoon (14 g) butter

1 medium onion, sliced ¼-inch (6 mm) thick

4 cloves garlic, crushed

1 cup (130 g) sliced carrot

8 ounces (225 g) sliced mushrooms

2 cans (14-ounce, or 400 ml) chicken broth

1 pinch ground cloves

1 teaspoon salt

¼ teaspoon pepper

Guar or xanthan

Heat the olive oil and the butter in a Dutch oven over medium heat. Add the onion and garlic and sauté for a few minutes. Add the carrot and the next 6 ingredients (through pepper) and stir to combine. Cover, turn the heat to low, and let the whole thing simmer for 90 minutes to 2 hours. Thicken the gravy with guar or xanthan and serve.

Yield:
6 servings

Each with 30 g protein; 7 g carbohydrate; 1 g dietary fiber; 6 g usable carbs.

This is not terribly authentic, but it’s awfully good. Try one of the chutneys (pages 495–496) with this.

1 pound (455 g) boneless pork loin, cubed

½ teaspoon salt

2 tablespoons (12 g) curry powder, divided

1 tablespoon (15 ml) olive oil

1 onion, sliced

2 small turnips, cubed

1 cup (240 ml) canned diced tomatoes

½ cup (120 ml) cider vinegar

2 tablespoons (3 g) Splenda

2 cups (300 g) diced cauliflower

Season the pork with the salt and sprinkle with 1 tablespoon (6 g) of the curry powder. In a big, heavy skillet, heat the oil and brown the pork over medium-high heat.

Place the onion and turnips in a slow cooker. Top with the pork and tomatoes.

In a bowl, stir together the vinegar, Splenda, and the remaining 1 tablespoon (6 g) curry powder. Pour the mixture over the pork. Cover the slow cooker, set it to low, and let it cook for 7 hours.

When the time’s up, stir in the cauliflower. Re-cover the slow cooker and cook for 1 more hour or until the cauliflower is

Yield:
6 servings

Each with 17 g protein, 11 g carbohydrate, 3 g dietary fiber, 8 g usable carbs. Analysis does not include chutney.

The apple flavor here comes from the apple cider vinegar. Our tester, Maria, cut her turnips into apple-slice shapes, and her family thought they were apples! They loved the whole thing.

2 pounds (910 g) pork loin, cut into 1-inch (2.5-cm) cubes

2 medium turnips, cubed

2 medium carrots, cut ½ inch (1.3 cm) thick

1 medium onion, sliced

½ cup (60 g) sliced celery

1 cup (240 ml) apple cider vinegar

3 tablespoons (4.5 g) Splenda

1 cup (240 ml) chicken broth