This is a Paleo meal I have been wanting to make for a while, but I think lack of time and pure laziness have made that hard to do! It was soo good…my husband thought it was “amazing” and my son was excited it had apples in it, so yay! I know apples aren’t really low carb or induction friendly, but they are low on the GL index so they process differently and aren’t bad for you. Plus the whole recipe only calls for 6 apples so its not bad! Just in case some of you really low carbers are afraid of it…don’t be! 🙂
So a weight loss update! I am down 10 lbs now this month! How exciting! Insanity, Shakeology and low carb are really working their magic. I also got my military ball dress in the mail today and tried it on. It fits good, but will fit even better in 30 days after I have more toning and weight loss. I am excited for the ball now! I was nervous, but since the weight loss is going so well and the dress already fits, I am excited!! If you want to join my weight loss program drop me an email email@example.com!
Here is the recipe…I am sure you will love it!
6 apples, cored and peeled
1 Tbsp cinnamon
1/2 tsp nutmeg
1 pork roast (shoulder or otherwise)
1 tsp salt
1 tsp pepper
1/4 tsp all spice
1/2 tsp garlic powder
1/2 tsp onion powder
dash of cayenne (optional)
1 cup vegetable broth (you can use chicken broth if you want)
Preheat your oven to 375 degrees
Peel and core your apples, then slice into thin strips.
Toss the apples with the 1 Tbsp cinnamon and 1/2 tsp nutmeg.
Place the apples in an oven safe dish and bake for 1 hour. Your apples will be soft and you can mash them up a little with a fork.
*Please note: this step can be done up to 2 days before you make the pork roast. I made mine the day before and stored it in the fridge.
Now for the pork….
Heat your oven to 350 degrees.
Trim your pork roast from any fat you do not want on it, but keep the thin layer of fat on the top of the roast. Don’t remove the fat on the top, it makes all the difference with moisture, plus it gets all crispy and tastes really good!
Butterfly or Roll Cut your roast. In case you don’t know what that means, I put a link there for ya 😉
If you butterfly the roast, pound it down with a meat mallet a little bit to flatten it out. If you roll cut the roast you don’t need to pound it down.
Season both sides of the roast with salt and pepper, then season just the inside of the roast with all spice, garlic powder, onion powder and dash of cayenne.
Spread the applesauce inside the roast, then carefully roll up as tightly as possible without having your apples spill out.
Tie the roast secure with string or you can use toothpicks on the edge to hold it together.
Place in a small baking dish, just big enough to fit the roast lengthwise and pour the vegetable broth on the bottom of the pan.
Place the roast in the oven for 30 minutes.
Raise the temperature to 380 degrees and cook for an additional 10 minutes. This helps crisp the top of the pork.
Remove from the oven and let sit for 10 to 15 minutes before you cut it so you don’t end up with dry pork. This helps seal in the juices.
Remove your string or toothpicks and slice, mine gave me 7 slices.
Recipe makes 7 servings.
One slice (like shown in the photo) is 1 serving.
Each serving has 16 net carbs, but again, low GL Index