Balsamic Roast Pork Loin with Roasted Brussels Sprouts
Low Cal and Low Carb Dinner – 255 Calories 15g Carbs
Balsamic Roast Pork Loin with Roasted Brussels Sprouts. Another low-cal low carb dinner dish that was simply delicious. One of the easiest – plop in the oven meal, to set and forget for 45 minutes. It’s low in calories and carbs, and just perfect for the bone broth diet or if you’re just counting carbs or calories.
The recipe includes pork tenderloin, balsamic vinegar, Dijon mustard, garlic, and herb, brussels sprouts and garlic – a total of 268 calories and 10g carbs. Make this recipe and let me know what you think. Enjoy 🙂
Balsamic Roast Pork Loin with Roasted Brussels Sprouts
Balsamic Roast Pork Loin with Roasted Brussels Sprouts
Makes 3 servings – 184 calories, 5g carbs
INGREDIENTS1
2 1/2-3 pounds Pork Tenderloin
1/4 c Balsamic Vinegar
1 tbls Dijon mustard
3 cloves Garlic, minced
2 Garlic cloves, cracked
1/2 tsp each salt and pepper
2 tbls fresh rosemary, thyme, or tarragon (remove leaves
and finely chop) or 2 tbls dried
INSTRUCTIONS
Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
in a small bowl, mix the 3 minced garlic, vinegar, mustard, salt, pepper and herbs. Rub all over the loin, or place the loin and garlic mixture in a resealable bag and shake. Let the roast sit at room temp for 15-20 min.
Preheat oven to 350.
Generously spray a skillet with coconut oil and heat on med high. Sear the pork for 3-4 minutes for each side. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Place the tenderloin in a roasting pan and roast for 45-60 minutes, or until a thermometer reads 145 deg and the juices run clear.
Remove and let stand for 6 minutes before slicing. Since the oven will be hot, make up some roasted vegetables and serve the roast with them. I made roasted brussels sprouts to go with the dish – simply yummy
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Roasted Brussels Sprouts
Serves 2 – 84 Calories 5g Carbs
INGREDIENTS
1 c Brussels Sprouts, halved
1 tbls Olive Oil
2 Garlic cloves, minced
1 dash Salt
1 dash Black Pepper
INSTRUCTIONS
While the pork roast is in the oven, blanch the brussels sprouts for about 5 minutes. Remove from water and place in a bowl. Add the garlic, salt, pepper, and olive oil to the bowl and mix everything together.
Place the mixture on a baking sheet and put the sprouts in the oven for the last 10 minutes of the Pork Roast.
This meal was made especially for the Bone Broth Diet. If you’d like more information for this diet, click the BONE BROTH DIET link. And for more low calorie low carb dinner dishes, check our the DINNER RECIPE link.
