Aunt Rocky’s Pork Roast

Preheat oven to 350ºF. Spray a glass roasting pan with cooking spray. Use a pan not too much larger than the roast. Set aside.

Drizzle oil over the roast and rub around with your hands to coat the top and sides of the roast. This will make the seasoning adhere. Place roast in pan.

Sprinkle pepper (use more if you like) and then the onion soup mix over the top and sides of the roast.

Using toothpicks, affix the onion slices on top of the roast. Top each onion slice with a tablespoon of butter.

Pour chicken stock around the roast. This will keep the roast from drying out while baking, and create a pan sauce to drizzle over the sliced roast.

Insert meat thermometer in center of roast. Bake for about 40 minutes per pound, or around 2 hours for a 3 pound roast. Take the roast out of the oven every 20–30 minutes and baste with the pan juice/stock. Return to oven. If the onions get too dry or start to blacken, remove from top of roast and push down into the juices.

Cook until thermometer reads between 145ºF and 165ºF, depending on how well done you like your pork (I take mine out of the oven at 150ºF.) Allow roast to rest for 10 minutes before slicing. Soak sliced meat in the pan juices, or drizzle juices over sliced meat on the serving plate. Top each serving with an onion ring.

Notes:
1. If you don’t eat pork, you can use the same recipe to prepare a beef roast, substituting beef stock for the chicken stock.
2. Nutrition information below presumes that all of the broth is consumed. In reality, that will probably not happen, so actual numbers will vary.
3. Retain leftover pan juices to use as a soup base, along with some of the pork, to make Aunt Rocky’s Roast Pork Soup. See separate recipe on Tasty Kitchen.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries.

Total Fat 18 g, Saturated Fat 7 g, Sodium 244 mg, Potassium 375 mg, Total Carbohydrate 3 g, Dietary Fiber 0 g, Net Carbs 3 g, Sugars 1 g, Protein 18 g. Macros: 66% fat, 29% protein, 5% carbs.

For this nutrition label, it is assumed that all of the broth is consumed. In reality, that probably will not happen, so this is a high estimate on most counts.

© December 15, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.