Roast Crown of Pork with Prune Stuffing
9.0g
Net Carbs
58.3g
Protein
38.5g
Fat
1.9g
Fiber
641
Calories
Ingredients:
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 2 2/3 fluid ounce (no ice) Brandy
- 3 cups Beef Broth, Bouillon or Consomme
- 1/4 cup Unsalted Butter Stick
- 3 stalk, medium (7-1/2" - 8" long) Celery
- 1 small Onion
- 1 tablespoon Light Olive Oil
- 1/2 pound Hot Italian Turkey Sausage
- 8 pounds Pork Chops or Roasts (Center Rib, Bone-In)
- 1 cup, pitted Dried Prune
Directions:
Use the Atkins recipe to make Atkins Low Carb Wheat Bread; you will need 12 slices that have been toasted then cubed.
- For pork: Preheat oven to 375°F.
- Rub pork with olive oil and sprinkle evenly with salt and pepper. Wrap tips of ribs with aluminum foil to prevent burning. Place pork in a roasting pan and roast until a meat thermometer registers 160°F, about 2 hours.
- Meanwhile prepare stuffing: Melt butter in a large pot over medium heat. Dice the celery and white onion then add them to the pot; sauté until tender, about 5 minutes.
- Add 1/2 lb sausage, breaking it up into small pieces with a wooden spoon; sauté until browned, about 10 minutes. Add diced prunes and 1/4 cup of the Armagnac; cook until liquid is almost evaporated, about 2 minutes.
- Turn off heat; add 1 1/2 cups of the broth and bread cubes. Mix until ingredients are evenly combined.
- Transfer stuffing to a greased 9 x 13 baking dish. Twenty minutes before pork is finished cooking, place stuffing in oven.
- When pork is done, transfer to a cutting board and let stand 10 minutes before carving. Pour pan drippings into a measuring cup and skim off the fat.
- Place roasting pan on stovetop over medium-high heat. Pour remaining stock into pan, along with degreased pan drippings. Scrape up browned bits off bottom of the pan with a wooden spoon. Add remaining Armagnac; reduce heat, and simmer until half the liquid has evaporated, about 5 minutes.
- Pour into gravy boat and serve over pork and stuffing.
