| Every once in a while, I get smacked upside the head with a bizarre idea, but... I’ll stick with it, mull it over and turn it into something tasty. This is just such an idea.|
Believe it or not, this recipe came to me while I was day dreaming about cinnamon rolls! I decided to take the idea of a pork loin, brine it, add a twinge of sweetness to it, and roll it up with some cinnamon and nuts!
Seeing as it's Fummer (that place between summer and fall), apples are really peaking, right now. I love to play with ingredients that traditionally fall a bit outside the norm for a low-carb, keto approach. Apples fall right into that. They have higher carb counts, which tend to render them forgotten and uneaten. I maintain that most all ingredients are acceptable. It’s the quantity that matters. A little apple here and there isn’t bad. In fact, it can actually be a good thing, in that it might increase that sense of variety, preventing you from feeling bored and seeking out a trip to Cinnabon. A periodic apple might actually help keep you on track. Apples can be nice for a planned cheat day. They can also be enjoyed by those on maintenance. They can be slammed with reckless abandon by those doing a Paleo or Primal diet.
I personally enjoy apples on big workout days. I burn off any additional carbs before they get converted to moobs. If you’re doing a lot of exercise, some well timed fruit can actually help.
This recipe also embraces carrots, cooked carrots, which are often touted as the benchmark for high glycemic foods. This is a myth, but it continues to be passed around in all the dark ketogenic corners of the internet. The original tests were wrong. Carrots have a mid-level placement on the glycemic index, but a very low glycemic load. Carrots are fine... Enjoy them!
Oh, did I mention that it’s a one pan recipe? Huzzah!!
All this said, if you’re a beginner, or deep into keto or induction levels of low-carb... earmark this recipe for when you find your balance and begin stepping up some rungs. There will be a place in your life for this recipe. Someday.
And, and what a fun recipe it is!
Finally, here’s a great video that shows how to cut the roast, while also showing how to tie it. A fantastic video and very much worth the watch!
Here’s a video showing how to cut and tie a pork roast:
Note: I VERY strongly wanted to make a warm and slightly sweetened sour cream sauce for this, so that it would look like frosting, while still tasting great and complementing all the flavors. I ultimately decided that that would be TOO silly and might turn up some noses. In retrospect, though... I kinda want it.