Low Carb Cheese-Stuffed Pork Roast - 3 Net Carbs

READY IN: 2hrs 5mins
Recipe by mariposa13

From The New Atkins for a New You Cookbook. Per Serving: 3 net carbs, 4 total carbs, 1g fiber, 49g protein, 29g fat, 500 calories

Top Review by Amazingg

We made this last night & it was great!!!! The only problem was that my roast was still partially frozen & it took Forever to cook! (Finally sliced off a couple of slices & microwaved them). I will do this again & will be great to fix for company.

Ingredients Nutrition

  • 2 ounces frozen spinach, defrosted and drained (1/3 cup)
  • 2 (5 1/4 ounce) packageslaughing cow herb and garlic flavored spreadable cheese
  • 12 cup walnuts, finely chopped
  • 1 teaspoon thyme, chopped fresh
  • 34 teaspoon salt, divided
  • 12 teaspoon fresh black pepper, divided
  • 4 lbs center cut pork loin roast
  • 1 tablespoon virgin olive oil
  • 1 12 teaspoons cornstarch, subsitute (low carb, like thick-it-up)
  • 34 cup dry white wine
  • 34 cup chicken broth


  1. Heat oven to 450*F.
  2. Combine spinach, cheese, walnuts, thyme, 1/4 tsp salt, and 1/8 tsp pepper in medium bowl. Set aside.
  3. Slice pork loin almost in half crosswise, taking care not to cut all the way through.
  4. Open up like a bok and lay loin flat.
  5. Spoon stuffing along bottom half of loin.
  6. Fold loin closed, covering stuffing.
  7. Use kitchen twice to tie roast together.
  8. Brush top and sides of roast with oil and season with remaining 1/2 tsp salt and 1/8 tsp pepper.
  9. Set roast on a rack in shallow roasting pan.
  10. Transfer to oven, reduce temp to 350*F, and roast until done to taste, about 55 min for medium.
  11. Transfer roast to cutting board and let stand 10 minutes.
  12. Meanwhile, strain pan drippings and discard excess fat.
  13. Return drippings to pan.
  14. Add thickener, wine, and broth to the pan juices and cook over med heat, stirring constantly, until mixture bubbles and thickens, about 5 minute.
  15. Season with salt and pepper to taste.
  16. Remove twine from roast and cut into 1/2-inch slices; serve with pan sauce.

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