What’s better than one kind of pork? Why, two of course! This easy weeknight family meal is great whether cooked in the oven (which I did on this cool, grey autumn day) or grilled outside.
- 2 x 1.5-2lb pork tenderloin
- 1 tbsp olive oil
- Salt and pepper
- 8 uncooked bacon strips
- ¼ cup soy sauce
- 1 tbsp minced fresh ginger
- 3 tbsp sugar-free maple syrup (I used Mrs. Butterworth’s)
- Preheat oven to 350F.
- Heat olive oil in a large frying pan over medium-high heat. Season tenderloin with salt and pepper then add to pan, searing on all sides until they are deep golden brown. Remove from heat.
- Wrap each piece of tenderloin with 4 strips of bacon. Place each tenderloin on a rack over a foil-lined cookie sheet.
- Make glaze and brush over each tenderloin, reserving a bit of glaze for finishing.
- Put in oven to cook for 25 minutes. Remove from oven, brush on remaining glaze and return to oven for another 8-10 minutes.
- Allow to rest for 5 minutes before slicing.
‘Twas a beautiful afternoon for a snack outdoors! I whipped up a sugar-free root beer float and these adorable bacon-wrapped pickles to enjoy a bite in the sunshine.
Bacon Wrapped Pickles with Buffalo Dip
As my pickles were fairly small, I split them each in two and let them sit on a paper towel to drain well. For larger pickles, I would suggest cutting them into quarters.
Slice uncooked bacon lengthwise then wrap each piece around a pickle spear. Secure with a toothpick.
Place pickles on a wire rack set inside a foil-lined cookie sheet. I cooked mine for 8 minutes at 350 and then broiled on high for 4 minutes to crisp them up. Serve with your favourite dip. Mine is a mixture of ¼ cup mayo and 2 tbsp Frank’s buffalo wings sauce.
Sugar-free Root Beer Float
In the blender, combine ¾ can sugar-free root beer (I used Diet A&W root beer), ¼ cup heavy whipping cream and 6-8 ice cubes. Slowly pour into large glass (it will be very frothy!) and top with remaining root beer before serving.
In our house, we love breakfast and we love pizza. So we combined both loves into one great, low-carb dish that will keep happy tummies satisfied the rest of the day!
Fat Head Pizza Crust (the best low-carb pizza crust recipe we’ve tried by far!):
1 1/2 cups shredded mozzarella
3/4 cup almond flour
2 tbsps cream cheese, cubed
Preheat oven to 400F. Put mozzarella and cream cheese in a bowl and microwave for 1 minute. Stir, then microwave for another 30 seconds. Stir again. Add in 1 egg and almond flour and mix well. Put dough on a round pizza pan lined with parchment paper. Top with a similar sized piece of parchment paper and flatten dough to spread evenly. Remove top sheet of paper. Pierce holes in the dough with a fork to let steam out and avoid bubbles forming.
Bake for 8-9 minutes. Remove from oven and let cool for 5 minutes. Lower oven temperature to 350F.
This is what I used for toppings: Salsa (instead of pizza sauce), 5 eggs (scrambled and cooked), 6 pre-cooked and sliced breakfast sausage links, pre-cooked mushroom slices, 4 pre-cooked and chopped bacon slices, 2 tbsp roasted red peppers, minced, and 1/3 cup shredded mozzarella.
Spoon the salsa onto the crust, then top with eggs, followed by remaining toppings. Bake for an additional 8 minutes at 350F. Remove from oven and let sit 3 mins before slicing.
Making crepes is both an art and a science. For these, I combined 1/4 brick (2 oz) softened cream cheese and 2 eggs, then beat with electric beaters until smooth. Allow to rest for 3 minutes or until bubbles settle.
Heat pan and add 1 tbsp oil to coat. Put in a spoonful of batter (it will be thin) and coat bottom of pan. Cook for 2 minutes, gently nudging the edges forward to loosen the set crepe from the pan. Instead of attempting to flip it, I cover the pan with a plate and hold it steady as I flip the entire pan/plate so that the crepe is now on the plate. Brown side up, slide the crepe back into the pan to brown the other side. After another minute, I gently slide the cooked crepe onto a plate covered in parchment paper and let cool.
I filled my crepes with crispy bacon and shredded chicken (add cheese too if you like), then folded them over and topped it off with a drizzle of creamy ranch dressing and minced green onions.
Cabbage rolls are a traditional part of my family’s holiday gatherings, but because they contain rice, I have to pass up one of my fave dishes. By substituting cauliflower for rice in this casserole, I’ve found a low-carb version to dig into!
½ medium head cauliflower, riced
4 strips bacon, diced
1 medium onion, halved and diced
½ lb ground beef
1 ½ cups coleslaw or chopped cabbage
½ cup sauerkraut (drained)
1 small can tomato paste
¼ cup sugar-free ketchup
Salt and pepper
- Rice cauliflower and cook in microwave for 3 minutes. Set aside.
- Fry onion in pan until crisp. Add onions and continue cooking until they are tender. Remove bacon and onion from pan, reserving as much bacon fat in pan as possible. Fry ground beef until brown, then add coleslaw/cabbage and sauerkraut. Sprinkle generously with salt and pepper. Continue cooking until cabbage softens. Stir in cauliflower and cook for 2-3 minutes. In a separate bowl, mix together tomato paste and ketchup; add a bit of water or chicken stock if sauce mixture seems too thick.
- Put meat/cabbage/cauli mixture into a casserole dish. Top with tomato sauce and gently stir together. Cover and bake at 350F for 25-30 minutes.
I love jalapeno poppers as an appetizer or side dish, but I always struggle with keeping the bacon tightly wrapped and prevent the ends from curling as it cooks. The solution? Put the bacon INSIDE the poppers instead!
6-8 jalapeno peppers, halved and seeded
1 – 8 oz brick of cream cheese
3/4 cup shredded cheddar or marble cheese
5 strips bacon, fried and crumbled
2 scallions, minced
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
Salt & Pepper
Blend cheeses, bacon, scallions, garlic powder, s & p and Worcestershire sauce and stuff into each pepper half. Place on a greased baking sheet. Bake for 20 minutes at 350F. The peppers should be softened and cheese melted. Put the poppers under the broiler for 1-2 minutes until the cheese is brown and bubbling. Remove from oven and allow to cool before eating.
Viva Low Carbin’! You won’t be stuck in Heartbreak Hotel when you’ve got a stack of these Elvis-inspired pancakes on your plate tomorrow morning.
1/2 cup + 1 tbsp almond flour
1/2 cup (4 oz) cream cheese
1/2 tsp cinnamon
1 small packet granulated sweetener
Mix all ingredients together in a blender. Cook small batches at a time in a hot skillet greased with butter. Top with your favorite brand of natural, unsweetened peanut butter and crispy strips of bacon. You Can’t Help Falling in Love with these!