Pork Loin with Spinach, Almond and Pancetta Stuffing

Course: Main Meals, Public
Cuisine: Meat
Keyword: Pork
Servings: 10
Carbohydrates: 2g
Protein Serves: 2.5

Ingredients

  • 180 g Almond Meal
  • 2 tbsp Olive Oil
  • 1 Garlic Clove crushed
  • 150 g Brown Onion chopped coarsely
  • 90 g Pancetta chopped coarsely
  • 90 g Baby Spinach
  • 35 g Almonds roasted and chopped coarsely
  • 1 Ultra Lite Chicken Sachet mixed in 1/2 Cup water
  • 1.4 kg Boned Pork Loin

Instructions

  • Pre heat over to 220C.
  • Add half the oil to fry pan and lightly toast almond meal on low heat. Remove from pan and put aside.
  • Heat remaining oil in fry pan and cook garlic, onion and pancetta, stirring, until onion browns lightly. Stir in spinach and remove from heat.
  • Gently stir in almond meal, nuts and stock (chicken sachet).
  • Place pork on board, fat side down, slice through thickest part of the pork horizontally, without cutting through the other side. Open out pork to form one large piece; press stuffing mixture against loin along width of pork. Roll pork to enclose the stuffing, securing with kitchen string at 2cm intervals.
  • Place rolled pork in oven in a large shallow baking dish, roast uncovered about 1 1/4 hours or until cooked.
  • Remove from oven and cover pork with foil, stand 10 minutes before slicing.

Nutrition

Carbohydrates: 2g | Protein Serves: 2.5
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