owl. Set aside.
Slice pork loin almost in half crosswise, taking
Wash the pork loin under cold water and pat
Slice the pork loin in very thin strips (or as thin as you can manage). Slice the cabbage 1/2 inch thick then cut crosswise a couple of times. Thinly slice the onion.
Heat oil in a large skillet (or a wok if you're lucky enough to have one). Add the pork to the hot skillet and stir-fry 3 to 5 minutes. Add the cabbage and onion and stir fry until tender-crisp. Stir in the black bean sauce and chili garlic paste.
osemary and cumin. Place the pork loin in the bag and allow
reshly ground black pepper. Add pork loin in batches to sear on
er the outside of the pork rib roast.
Toss the
ixture is ready, wash your pork loin, then sprinkle it with Montreal
f crock pot.
Rub pork loin with salt, pepper, Italian Seasoning
live oil.
3. Place pork loin into oven, turning and basting
Preheat oven to 425\u00b0.
In a small bowl, combine the pineapple concentrate, mustard, soy sauce, salt and pepper.
Peel the garlic and cut each clove lengthwise into thirds.
With a sharp knife, make 18 slits randomly in pork loin.
Tuck a piece of garlic into each slit.
Place the pork loin in a small roasting pan and brush the pork loin with half of the pineapple-mustard mixture.
Pour 1/2 cup chicken stock into the bottom of the pan.
Roast the pork loin 30 minutes.
small bowl. Pat the pork loin completely dry with paper towels
olden. Reduce heat to medium-low and cook, stirring occasionally, for
own the length of the pork loin roast.
From the inside
ized resealable plastic bag, place pork loin first and then remaining ingredients
Preheat oven to 375\u00b0F.
Mix together ingredients thoroughly.
Shape into a loaf and place in a greased loaf pan.
Bake for 60 minutes, then remove from oven and drain any fat.
Top with any additional topping you prefer, such a low carb bbq sauce, low carb ketchup, or low carb steak sauce.
Bake 15 minutes more.
Allow to sit for 15 minutes before slicing and serving.
dium high heat. Rub the pork loin well on all sides with
Rub the pork loin with the dry rub. Be
aste.
Lay out the pork loin fat side down.
Cut
nd silver skin from the pork loin, then cut it into 8
en to 375\u00b0F Pat pork loin dry with paper towels and