Recipes

Roast Crown of Pork with Prune Stuffing Recipe

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Atkins Roast Crown of Pork with Prune Stuffing
9g
Net Atkins Count TM
Prep Time: 25 Minutes
Style:Other
Cook Time: 120 Minutes
Phase: Phase 3
Difficulty:
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
58.3g

Protein

38.5g

Fat

1.9g

Fiber

641cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 12 Atkins Low Carb Wheat Bread
  • 8 lb Pork Chops or Roasts (Center Rib, Bone-In)
  • 1 tbsp Light Olive Oil
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 0 1/4 cup Unsalted Butter Stick
  • 3 stalk, medium (7-1/2" - 8" long) Celery
  • 1 small Onions
  • 0 1/2 pound Hot Italian Turkey Sausage
  • 1 cup, pitted Dried Prune
  • 2 31/48 fl oz (no ice) Brandy
  • 3 cup Beef Broth, Bouillon or Consomme

DIRECTIONS

Use the Atkins recipe to make Atkins Low Carb Wheat Bread; you will need 12 slices that have been toasted then cubed.
 
  1. For pork: Preheat oven to 375°F.
  2. Rub pork with olive oil and sprinkle evenly with salt and pepper. Wrap tips of ribs with aluminum foil to prevent burning. Place pork in a roasting pan and roast until a meat thermometer registers 160°F, about 2 hours.
  3. Meanwhile prepare stuffing: Melt butter in a large pot over medium heat. Dice the celery and white onion then add them to the pot; sauté until tender, about 5 minutes.
  4. Add 1/2 lb sausage, breaking it up into small pieces with a wooden spoon; sauté until browned, about 10 minutes. Add diced prunes and 1/4 cup of the Armagnac; cook until liquid is almost evaporated, about 2 minutes.
  5. Turn off heat; add 1 1/2 cups of the broth and bread cubes. Mix until ingredients are evenly combined.
  6. Transfer stuffing to a greased 9 x 13 baking dish. Twenty minutes before pork is finished cooking, place stuffing in oven.
  7. When pork is done, transfer to a cutting board and let stand 10 minutes before carving. Pour pan drippings into a measuring cup and skim off the fat.
  8. Place roasting pan on stovetop over medium-high heat. Pour remaining stock into pan, along with degreased pan drippings. Scrape up browned bits off bottom of the pan with a wooden spoon. Add remaining Armagnac; reduce heat, and simmer until half the liquid has evaporated, about 5 minutes.
  9. Pour into gravy boat and serve over pork and stuffing.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.