I really can’t say enough about Dana Carpender. Between her 300 15-Minute Low-Carb Recipes and her Slow-Cooker recipes, I have really all I need for our efforts to eat low carb. She uses down-to-earth, rather than super-fancy, hard-to-find ingredients. I really like that.
I can either start something in the crock pot early or I can opt for a dinner than takes about 15 minutes to put together. I really like that, too.
A couple of nights ago I tried a recipe from the 15-Minute book called, “Pineapple Glazed Pork Loin.” My husband immediately declared it a winner and asked if we could have the leftovers the next night. :0)
“Pineapple Glazed Pork Loin.”
- 3/4 pound boneless pork loin, cut about 1/2″ thick*
- 1 to 2 tablespoons olive oil
- 2 tablespoons canned, crushed pineapple in juice
- 2 teaspoons cider vinegar
- 2 teaspoons Splenda
- 1 teaspoon spicy brown or Dijon mustard
- 1/2 teaspoon soy sauce
- 1 teaspoon minced garlic or 2 cloves garlic, crushed
*Feel free to use thinnish pork chops, instead.
- First, pound the pork until it’s about 1/4 inch thick. Heat the oil in a heavy skillet over medium-high heat and saute’ the pork, covering it with a tilted lid. Give it 4 to 5 minutes per side.
- While the pork’s browning, combine the pineapple, vinegar, Splenda, mustard, soy sauce and garlic. When the pork is browned on both sides, add this mixture to the skillet. Turn the pork over once or twice to coat. Put the tilted lid back on the pan, cook for 1 to 2 minutes, turn, re-cover, and give it another 1 to 2 minutes. Remove to serving plates and scrape any remaining liquid from the pan over the pork before serving.
2 servings, each with 4 grams of carbohydrates, a trace of fiber, and 22 grams of protein.
MY NOTE: Since I served a veggie and a salad, we were happy to eat half the pork loin for one meal and then the rest as leftovers the 2nd night. My husband has already asked if I have another pork loin on the grocery list. :0)
His grade – “YUMMY!”