Tuesday, March 03, 2009

Pork Roast Stuffed with Olives & Sundried Tomatoes

OK - back to the low carb dinners. Tonight's dinner was very easy and pretty tasty.

I had a pork roast supreme (both white and dark meat), sliced open a whole in the middle, filled it with chipotle seasoned olives, chopped sundried tomatoes, and fresh grated parmesan cheese. I seasoned the outside with olive oil and Penzey's salt-free Tuscan Sunset seasoning. Pretty simple. No leftovers - Mike ate most of it. :)

Before cooking:
After cooking:

Also today:
Breakfast -none
Lunch - Ham, Cheese and Turkey
Snack - Almonds and a couple of almonds.


The Duo Dishes said...

Sounds very good. Nice dinner!

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