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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!
Garlic Rosemary Pork Loin with Creamed Spinach
- 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
For the pork
- 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.