Tuesday, May 12, 2009

Pork Stuffed With Sundried Tomatoes

Well, I'm doing pretty good on the low-carb thing again. Not much weight loss to announce except what I had to lose again after Mardi Gras and Easter. I'm trying to be more creative than just putting meat on the grill, although I love to do that. We've been eating turkey burgers, chicken breasts and pretty plain stuff, so I thought I'd try something fancy - fancy for me, anyways.

My husband gave me a couple of great Trader Joe's products for mother's day - he did a good thing by not buying chocolate! I decided to try out the Sun Dried Tomato Bruschetta. But what do you do with bruschetta besides put it on bread? That was the dilemma.

I decided to stuff a pork roast with it. So easy. My roast was about 1.5 lbs and I used about half of this 12 oz. jar. I also mixed the bruschetta with some fresh parmesan cheese before I stuffed it inside the pork. Carefully slice an opening through the middle of the roast and spoon in the bruschetta. Seal the open end with toothpics. I cooked mine over indirect heat (about 300 degrees) on the grill for just under two hours. In the oven, I would probably do 350 degrees for just over an hour - it will depend on the size and thickness of the roast.

The flavors of the sweet sundried tomatoes and salty olives really went well with the pork and marinated nicely into the meat. This bruschetta was not very oily and was packed very densly into the jar, so it went a long way. You could use a lot less if you wanted.

If you have any other low-carb ideas for the other half of the jar, let me know!


Chrystal said...

MMMMMMMM! That's the perfect way to keep a tenderloin moist and flavorful.

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