Atkins Pork Recipes

Ingredients:

=== pork ===
8 lb crown roast of pork
1 tbsp olive oil
2 tsp salt
1 tsp freshly-ground black pepper
=== stuffing ===
4 tbsp butter
3 celery ribs, 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, plus
2 tbsp Armagnac or Cognac, divided
3 cup reduced-sodium beef broth, divided
12 slice Atkins Bakery Sliced White Bread, cut 1/2" cubes

Instructions:

For pork: Heat oven to 375 degrees. 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 unitl a
meat thermometer (not touching the bone) registers 160 degrees.

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- by 13-inch baking dish.

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.

This recipe yields 8 servings.

Carbohydrates: 25 grams
Net Carbs: 17.5 grams
Fiber: 7.5 grams
Protein: 76 grams
Fat: 49 grams
Calories: 875

Comments: 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.

Description:
"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."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-18-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 124 Calories; 8g Fat (52.0% calories
from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 16mg
Cholesterol; 606mg Sodium. Exchanges: 1/2 Vegetable; 1 Fruit; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 8