| | Low Carb Pork Roast
2 pounds of pork loin roast
1 garlic clove
1 tablespoon of olive oil
1/8 teaspoon each of sage, rosemary, and thyme
1/2 cup of heavy cream
2 egg yolks
1/2 teaspoon of Kitchen Bouquet
Remove roast from refrigerator at least 1 hour before cooking. Set oven to 325ºF. Rinse and pat dry the roast. Rub pork roast with garlic. Pour oil and herbs (including left over garlic) into roasting dish. Roll roast in oil/herb mixture until well covered. Roast, uncovered, with fat side up for 1 hour and 10 minutes (35 minutes per pound), or until internal temperature reaches 170ºF. (185ºF. for shoulder cut). Remove from oven and let sit 10 minutes before carving. To make sauce: Beat egg yolk with the cream. Slowly add to pan drippings over medium heat, stirring constantly. Add Kitchen Bouquet, and salt and pepper to taste. Carve roast and drizzle sauce over each slice. Serves 4. |
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