Garlic Rosemary Pork Loin with Creamed Spinach
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!
recipe for pork loin
Boneless pork loin
Olive oil spray
Garlic cloves, minced
thinly sliced fresh rosemary
baby spinach or spinach leaves, chopped
Atkins Flour Mix
½ cup Basic Bone Broth (page 161) or unsalted chicken broth
Freshly grated nutmeg
Zest of one lemon
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.
Nutrition per serving: 429 calories / 37g protein / 28.1g fat / 4.7 net carbs