3 Pork Recipes: Pork In Sweet and Sour Sauce, Pot Roast, Pork and Pepper Stir Fry

Pork In Sweet & Sour Sauce

Ingredients:

1 lb. pork tenderloin

Ingredients—Sweet & Sour Sauce:

3/4 cup water

1/3 cup ketchup (unsweetened)

1/3 cup vinegar

1 tbsp. soy sauce

3/4 cup Splenda or alternative sweetener

1 tsp xanthan gum or alternative thickener

Instructions:

Cut the pork into 3/4" slices and pound until thin.

Heat the oil in the pan, sprinkle with salt, pepper, and Old Bay seasoning.

Saute pork in oil few minutes until done. Remove from pan.

Top with Sweet & Sour sauce and serve.

Instructions—Sweet & Sour Sauce:

Combine water, ketchup, vinegar and soy. Heat until boiling.

Add xantham gum or alternative thickener to thicken.

Take off heat and stir well. Pour over meat.

Serves 2 (1/2 the pork and 1/4 cup S&S Sauce each) @ 7.5 carbs, trace fiber, 235 Calories, 6 fat, 36 protein.

TOTAL S&S SAUCE (1 cup): 30 carb, trace fiber, 122 Calories, trace fat, 1 protein.

Pot Roast

Ingredients:

2 lb. chuck pot roast

1/2 cup Onion, chopped

2 cans beef broth

3 tbsp. minced garlic

1 cup red wine

2 tbsp. Worcestershire sauce

2 tsp oregano

2 tsp basil

black pepper to taste

1 tsp liquid smoke

Instructions:

Brown the pot roast in Dutch oven on stovetop, using some oil if needed.

Remove from pan and saute onions in oil until brown.

Return beef to pot and add all ingredients.

Bring to boil, cover, and simmer 2 1/2 - 4 hours.

Check occasionally - may need to add water.

You can also thicken gravy with xanthan gum.

This tastes really great.

TOTAL GRAVY COUNTS: 33 carbs, 4 fiber (29 NET carbs), 388 Calories, 1 fat, 26 protein.

TOTAL MEAT COUNTS: 0 carbs, 1891 Calories, 142 fat, 143 protein

PORK & PEPPER STIR FRY

Ingredients:

1 lb. pork tenderloin

1/4 cup soy sauce

2 tbsp. lime (or lemon) juice

2 crushed garlic cloves

1 tsp, EA. oregano and thyme

1 tsp sweetener of your choice

2 tbsp. olive oil

1 cup red pepper, cut in thin strips

2 oz. mushrooms

dash of hot red pepper

Instructions:

Cut the tenderloin into 3" lengths. Cut each piece into 3/8-inch "sticks".

Combine soy, lime, garlic, oregano, thyme and red pepper and marinate pork.

Remove the pork and drain WELL.

Stir sweetener and not/Starch into marinade and reserve.

Heat oil in pan and stir fry pork for 2-3 minutes until browned.

Remove pork from skillet. Stir fry peppers for 3 minutes.

Add mushrooms, then reserved marinade.

Stir few seconds until thickens, then return pork to skillet to heat. Good with Faux Rice.

Serves 3 @ 8 carbs, 2 fiber (6 NET carbs), 301 Calories, 14 fat, 34 protein

This is really good!

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