We are going to a church pot-luck dinner this evening and we are bringing low-carb food. Everyone loves our pork roast and Caesar salad, even if they aren't on a low-carb diet.
Take a boneless center cut pork roast, roll it in mustard (no sugar), Cuisinart or blend some pork rinds into bread-crumb-size chunks, roll the pork roast in the pork rinds. Bake it in the oven at 350 until it gets to an internal temperature of 160.
Serve with gravy made with ThickenThin/not Starch or use another type. (My favorite gravy is Knorr's Classic Peppercorn. I wish they made a low-carb version! Because it is the same as ketchup, 4 grams of carbs per serving.)
Purchase Cardini's Caesar Salad Dressing, wash and drain some Romaine lettuce leaves, put on some shredded Parmesan cheese, mix all together. Leave the croutons at the store.
Yuuuuuuuuuummmmmmmmmmmmmmmm..........
Not all supermarkets in my area carry the Cardini's dressing, but Hannaford's does. Your roast sounds supreme. Do the pork rinds burn or get too crispy?
Posted by: Julie | January 10, 2004 at 07:17 PM
Julie,
The pork rinds don't burn or get too crispy! It turns out REALLY well. Try it!
Posted by: Katherine Prouty | January 16, 2004 at 08:40 AM