Two small pork loin roasts, slather in regular mustard add rub
2 Tbsp paprika
1 Tbsp monk fruit
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1.5 tsp pepper
1 tsp cayenne pepper
Skewer, over hard lump charcoal and oak for 1 – 1.5 hours at 275 until internal temp is 150 (Fahrenheit). Pull, rest under tinfoil tent for ten mins and slice/serve.
Creamy Dijon
Bring ingredients to simmer stirring frequently, serve immediately over pork, or keep warm until done haha
1/4 cup chicken stock
2 Tbsp Dijon (i use creamy hot)
2 Tbsp heavy cream
1 tsp monk fruit
1 Tbsp fresh lemon juice
Broccoli au gratin
3 large heads broccoli, cut to florrets and steamed for 4 mins. Shock and set aside
Bake 8 slices bacon for 20 mins at 400 flipping half way through. Pat dry, cool and dice
Slice 3 scallions
Grate 2 cups sharp cheddar
Grate 1/4 cup parmesan
Heat saucier pan on medium, add 200g garlic and herb cream cheese (pilsbury), 2 Tbsp heavy cream, half tsp salt, half tsp pepper and bring to simmer
Add broccoli, 2/3 of cheese, 2/3 of bacon and 2/3 of scallion. Mix well and add to buttered 8×8 baking dish
Cover and bake at 375 for 20 mins, uncover and add remaining cheese bacon and scallions. Bake for 10 mins, switch to low broil until cheese is browning on top. Rest 5 mins and serve.
Who says keto has to be boring?
by Dominionato
Dining and Cooking