Low Carb Cheese-Stuffed Pork Roast - 3 Net Carbs

• frozen spinach, defrosted and drained (1/3 cup)↗2 ounces
• laughing cow herb and garlic flavored spreadable cheese↗2
• walnuts↗1⁄2 cup

  finely chopped

• thyme↗1 teaspoon

  chopped fresh

• salt↗3⁄4 teaspoon

  divided

• fresh black pepper↗1⁄2 teaspoon

  divided

• center cut pork loin roast↗4 lbs
• virgin olive oil↗1 tablespoon
• cornstarch↗1 1⁄2 teaspoons

  substitute (low carb, like thick-it-up)

• dry white wine↗3⁄4 cup
• chicken broth↗3⁄4 cup

Step-by-step instructions

1. 1

   Heat oven to 450*F.

2. 2

   Combine spinach, cheese, walnuts, thyme, 1/4 tsp salt, and 1/8 tsp pepper in medium bowl. Set aside.

3. 3

   Slice pork loin almost in half crosswise, taking care not to cut all the way through.

4. 4

   Open up like a bok and lay loin flat.

5. 5

   Spoon stuffing along bottom half of loin.

6. 6

   Fold loin closed, covering stuffing.

7. 7

   Use kitchen twice to tie roast together.

8. 8

   Brush top and sides of roast with oil and season with remaining 1/2 tsp salt and 1/8 tsp pepper.

9. 9

   Set roast on a rack in shallow roasting pan.

10. 10

    Transfer to oven, reduce temp to 350*F, and roast until done to taste, about 55 min for medium.

11. 11

    Transfer roast to cutting board and let stand 10 minutes.

12. 12

    Meanwhile, strain pan drippings and discard excess fat.

13. 13

    Return drippings to pan.

14. 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. 15

    Season with salt and pepper to taste.

16. 16

    Remove twine from roast and cut into 1/2-inch slices; serve with pan sauce.