Temptation or not!!
BG: 124 DL\mg ok I still need to get his down
Weight: 254.6 not going away fast enough
Exercise: 1/2 mile around the parking lot.
Temptations are everywhere. That is just a simple truth. Each day when I come home from work I park my truck in front of a rather large productive Fig Bush. Turns out figs are on the not so bad list. So what can I make from them. Figgy Pudding comes to mind, but now I turned a good thing into a bad thing.
I ran across a recipe that may just work for me if I modify it slightly. Here is it is:
Glazed Pork with Fig Stuffing
Adapted from a recipe By Paul Curran
recipe ingredients:
3 lb Pork Loin,
salt and pepper
4 tbsp honey or 3 tbsp of Agave Nectar
2 tsp mustard powder,
1 sm lemon
4 shallots
1 garlic clove
8 oz. figs
1 sm apple (I use Granny Smith’s because they have the lowest fructose level)
2 Sprigs of fresh Rosemary
2 oz of butter
3 tbsp dry sherry ( I cheated and used Creamed Sherry. < 1 Carb here.)
Preheat Egg to 400 dome indirect.
Stuffing preparation:
Chop rosemary, peeled/cored/chop the apple, chop figs, peel and crush garlic, peel and chop shallots.
In a skillet cook the garlic and shallots in butter until golden brown. Add the sherry, lemon rind, lemon juice, rosemary, apple and figs. Stir until softened and most of the liquid reduced.
Place the cooled stuffing along the middle of the salt and pepper seasoned butterflied pork loin. Roll the piece up and tie up with string at several locations.
Place the pork loin on a v-rack in a roasting pan. Cook for 1 hour.
Near the end of this time, heat together the lemon rind, mustard and honey. After the hour is up, brush this onto the pork and continue the cooking for another 45 minutes, basting every 15 minutes until 140 internal.
Serve as carved slices (thick), garnished with rosemary sprigs and a few figs.
Excellent with roasted red potatoes. Even better with a baked sweet potato.
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While I don't have the exact carb count for this meat dish it will be fairly low. The only real culprit is the lemon. The apple and figs are fairly low-glycemic. The honey is such a small about not to really matter and medium Glycemic (58 on the scale). You could substitute Agave Nectar if you are real concerned. Agave Nectar is very sweet, thick like honey and very low glycemic (32 on the scale). I have personally tried the product from the link provided.
I am going to cook this mixture later today, so I’ll let you know.