Do you plan a special Sunday dinner? In our family it's always been a tradition. The fun part is coming up with new recipes to feed our loved ones. This is an easy recipe that everyone will enjoy.
This recipe comes from the FAT TO SKINNY Low Carb Cookbook page 322 available here-
http://www.Shop.FatToSkinny.comItalian Pork Roll with Fried Kohlrabi
Ingredients
4-6 pound pork loin
3 low carb Italian sausages (3 net carbs)
10 basil leaves
1/2 cup chopped parsley
1 1/2 cups shredded Fontina cheese
1 tablespoon Italian seasoning
Fresh ground salt and pepper
1 cup low carb pasta sauce (8 net carbs)
Fresh grated Romano cheese
Side of Kohlrabi prepared per recipe page 411 (12 net carbs for 8 servings)
4-6 bamboo skewers
Directions
1. Preheat your oven to 350 degrees.
2. You’ll need to transform your round cylinder shaped roast into a flat surface so you can stuff it and roll it up.
3. Set your roast on a cutting board and using a very sharp butcher’s knife cut a line the entire length of the roast 1/2 inch deep.
4. Now choose a direction to start cutting, either go left or go right. I find right handed people go right when making these cuts. Place the blade of the knife into the line you cut previously and turn it on its side. The edge of the blade is now facing your cutting direction 1/2 inch deep the roast.
5. Start “peeling” the roast into a 1/2 inch flat surface by cutting forward the entire length of the meat turning it towards you as you continue to make the log smaller and smaller .
6. Once you’ve flatted out your roast it’s time to stuff it. Lay the flat piece of pork on your cutting board and season the surface with salt, pepper and 1/2 of your Italian seasoning.
7. Place the sausages end to end lengthwise 2 inches from the edge of the roast where you will begin the roll.
8. Spread the basil leaves over the surface of the meat being sure to stay a couple inches in from the side you’ll be rolling from and the opposite side where your roll will end. You can go out to the ends of the roll.
9. Sprinkle the cheese over the surface.
10. Simply roll the roast up as if you were rolling a sleeping bag, once rolled up stick the bamboo skewers down through the roll at each end and towards the middle from each end to keep it rolled while you tie it.
11. Use the butcher’s string to tie circles around your roast about every two inches. Once the circles are all tied remove the skewers and slice the apple in half.
12. Cut a piece of string 2 1/2 times longer than the roast and lay it out across the cutting board.
13. Place the roast so it sits lengthwise along the string leaving equal lengths of string at each end.
14. Fold the ends of the roast in as plugs and secure them with skewers.
15. Take the long piece of string and wrap it across the plugs and over the top of the roast, tie the string off. Repeat with a second string.
16. Coat the entire roast well with salt, pepper, the remaining Italian seasoning and chopped parsley.
17. Place roast on a shallow roasting pan and place in the oven. Roast the pork for 25 minutes per pound or until your meat thermometer reads 145 degrees when placed in the center of the roast.
18. While the roast is cooking prepare the Kohlrabi per the recipe.
19. Remove the roast from the oven and let rest for 15 minutes, the roast temperature will rise an additional 10 degrees while on the counter.
20. Heat your pasta sauce in the microwave and spread equal amounts the bottoms of each dinner plate.
21. Using a sharp knife slice 1 inch thick slices from the roll and lay slices out nicely on your plates. Top with grated Romano cheese.
22. Serve with Kohlrabi.
