1,001 Best Low-Carb Recipes: Delicious, Healthy, Easy-to-make Recipes for Cutting Carbs by

Language: eng
Format: azw3
ISBN: 9781572847705
Publisher: Agate Publishing
Published: 2015-12-20T16:00:00+00:00

6 servings

1½ pounds boneless pork loin, cubed (¾-inch)

1 tablespoon olive oil

1 cup chopped onion

1 cup chopped red bell pepper

1 jalapeño chili, minced

1 tablespoon minced gingerroot

2 teaspoons minced garlic

½ teaspoon dried thyme leaves

½ teaspoon ground allspice

1 can (15 ounces) black-eyed peas, rinsed, drained

¾ cup fresh, or frozen, cut okra

⅓ cup orange juice

⅓ cup no-sugar-added orange marmalade

1 can (8 ounces) Mandarin orange segments, drained

Salt and pepper, to taste

1. Cook pork in oil in large skillet over medium heat until browned, 5 to 8 minutes. Add onion, bell pepper, jalapeño chili, gingerroot, and garlic and cook until onion is tender, about 5 minutes. Stir in thyme and allspice; cook 1 to 2 minutes longer.

2. Add black-eyed peas, okra, orange juice, and marmalade to skillet; heat to boiling. Reduce heat and simmer, covered, until pork is tender, about 10 minutes. Stir in orange segments; cook 1 to 2 minutes. Season to taste with salt and pepper.

Per Serving

Net Carbohydrate (gm): 21.6

Calories: 298

Fat (gm): 8.1

Saturated fat (gm): 2.3

Cholesterol (mg): 71

Sodium (mg): 277

Protein (gm): 29.7

Carbohydrate (gm): 26.1

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