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I was really excited to make this Garlic Rosemary Pork Loin with Creamed Spinach from Atkins new lifestyle book “Atkins: Eat Right, Not Less.” I have been thrilled with every recipe from the book and this one was no exception.
Before I get to the recipe, I want to share with you why I love the new Atkins book so much! It’s not just recipes…It dives deeper into living the low-carb and low-sugar lifestyle that is right for you.
The first chapter is called “The Hidden Sugar Effect” – featuring foods that you think are healthy that actually turn into sugar when digested. You don’t see the sugars, but your body does. I actually mentioned this in my recipe for One Pan Chicken and Veggies. I love this chapter in the book because it really brings to light how much sugar is hiding in foods we are told are “healthy.”
Something I thought was very interesting is that a chocolate bar has less effect on your blood sugar level compared to 1/4 cup of raisins and a cupcake and a baked potato have the same blood sugar-raising effect as 6.3 teaspoons of sugar!
Not only does the book give a full explanation of how Atkins works (without being boring walls of text), it really gets down to basics for people who are really new to a low carb lifestyle. There are tips, such as how to read a food label, how to shop, prepping for the week – and it provides two weeks of meal plans.
Another part of the book I like is that Atkins has a choice of three lifestyle options: Atkins 20, Atkins 40, or Atkins 100. Each approach is broken down into who it is right for and provides easy-to-follow steps.
Let’s get to that recipe!
The Garlic Rosemary Pork Loin with Creamed Spinach is on page 254 of the book. It’s a super easy recipe that I know I will be making over and over again. That first bite of pork loin was like a flavor explosion in my mouth!
This garlic rosemary pork loin with creamed spinach is a perfect dinner any day of the week. Everything comes together quick and easy and each serving only has 4.7 net carbs!
- 1 pound Boneless pork loin
- Olive oil spray
- 1 tablespoon Dijon mustard
- 3 Garlic cloves, minced
- 2 tablespoons thinly sliced fresh rosemary
- 16 ounces baby spinach or spinach leaves, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons Atkins Flour Mix
- 1/2 cup heavy cream
- 1/2 cup 1/2 cup Basic Bone Broth (page 161) or unsalted chicken broth
- 1/4 teaspoon Freshly grated nutmeg
- Zest of one lemon
- 1/2 cup Grated parmesan cheese
Preheat the oven to 350F. Place the pork loin, fatty side down, in a small skillet over medium heat. Cook 4 to 5 minutes to brown the top and render some of the fat.
Coat a 7-by-11-inch baking dish with olive oil spray. Place the pork loin into the dish. Combine the mustard, garlic, and rosemary in a small bowl. Spread the mixture over the pork.
Place the baking dish with the pork loin into the oven and cook until an internal meat thermometer reads 145F. About 45 minutes.
Remove the pork loin from the pan, onto a cutting board and let rest while you make the creamed spinach.
Heat a large skillet over high heat. Add the spinach in batches and stir to wilt, cooking each batch 1 to 2 minutes and transferring the wilted spinach to a bowl as you work.
Melt the butter in the same skillet over medium heat. When the butter is melted, sprinkle in the Atkins Flour Mix and cook 1 to 2 minutes, stirring often.
Whisk in the cream, broth, nutmeg, and lemon zest; cook 1 minute more, until the mixture forms a thick sauce.
Stir in the reserved spinach and the parmesan , stirring well until smooth and creamy.
Nutrition per serving: 429 calories / 37g protein / 28.1g fat / 4.7 net carbs