Atkins Pork Recipes

Ingredients:

PORK

8 lb crown roast of pork
1 tbsp olive oil
2 tsp salt
1 tsp pepper

STUFFING

4 tbsp butter
3 ribs celery, finely chopped
1 small onion, diced
1/2 lb hot Italian sausage, removed from casing
1 cup prunes, chopped
1/4 cup Armagnac or cognac, divided (see tip) plus
2 tbsp Armagnac or cognac
3 cup beef broth, reduced-sodium, divided
12 slice Atkins bakery sliced white bread, 1/2' cubes

Instructions:

For this showy, yet easy, holiday meal, call the butcher a day or two ahead
to special-order the roast. If you wish, mound some of the stuffing in the
center of the roast before serving.

1. For pork: Heat oven to 375°F. Rub pork with olive oil and sprinkle
evenly with salt and pepper. Wrap tips of ribs with aluminum foil to
prevent burning. Place pork in a roasting pan. Roast 2 hours or until a
meat thermometer (not touching the bone) registers 160°F.

2. For stuffing: Melt butter in a large pot over medium heat. Add celery
and onion; cook 5 minutes, stirring occasionally, until vegetables are
tender. Add sausage, breaking it up into small pieces with a wooden spoon;
cook about 12 minutes, or until browned. Add prunes and 1/4 cup of the
Armagnac; cook 2 minutes, until liquid is almost evaporated. Add 1-1/2 cups
of the stock, bring to a boil. Remove from heat. Add bread cubes; mix
until ingredients are evenly combined. Transfer stuffing to a greased 9' x
13' baking dish.

3. Twenty minutes before pork is finished cooking, place stuffing in oven.
When pork is done, transfer to a cutting board and let stand 10 minutes
before carving. Pour pan drippings into a measuring cup and skim off the
fat. Place roasting pan on stovetop over medium-high heat. Pour remaining
1-1/2 cups stock into pan, along with degreased pan drippings. Scrape up
browned bits off the bottom of the pan with a wooden spoon. Add remaining 2
tablespoons Armagnac; reduce heat, and simmer until half the liquid has
evaporated, about 5 minutes. Pour into gravy boat and serve over pork and
stuffing.

Armagnac is a brandy made from plums, and in this recipe, it enriches the
flavor of the prunes.

However, if you wish to omit it, substitute an equal amount of unsweetened
apple cider.

Servings: 8

Prep time: 25 minutes

Bake/Cook time: 2 hours

Carbohydrates: 25 grams

Net Carbs: 17.5 grams

Fiber: 7.5 grams

Protein: 76 grams

Fat: 49 grams

Calories: 875

Servings: 1