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With the holiday season in full swing, it's time to think about your keto holiday menu. This recipe will feed crowds at your Christmas or New Year’s Eve gatherings. It's easy to prepare, paleo-friendly and it's the perfect dinner option for your festive table!
This recipe is adapted from Food & Wine.
Note: Nutrition facts are calculated using pork with 1/4-inch (1/2 cm) fat layer. Calories will likely be lower than displayed, as it's unlikely you will consume all of the fat drippings.
Hands-on Overall
Serving size about 150 g/ 5.3 oz cooked meat
Nutritional values (per about 150 g/ 5.3 oz cooked meat)
Net carbs0.8 grams
Protein39.6 grams
Fat30.9 grams
Calories451 kcal
Calories from carbs 1%, protein 36%, fat 63%
Total carbs0.9 gramsFiber0.2 gramsSugars0.2 gramsSaturated fat10.9 gramsSodium445 mg(19% RDA)Magnesium44 mg(11% RDA)Potassium754 mg(38% EMR)
Ingredients (makes 10 servings)
- 1 large pork loin roast, tied (2 kg/ 4.4 lb)
- 4 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 2 tsp fresh orange zest, organic
- 4 tbsp Sukrin Gold or granulated Erythritol or Swerve (40 g/ 1.4 oz)
- 1/2 tsp red chili flakes
- 1/4 tsp ground cloves
- 1/4 tsp freshly ground black pepper
- 1 1/2 tsp sea salt
- 2 tbsp ghee or lard, melted (30 g/ 1.1 oz)
- 2 tbsp extra virgin olive oil (30 ml)
Instructions
- Prepare the marinating paste. Mix the minced garlic, grated ginger, orange zest, sweetener, chili flakes, ground cloves, ground black pepper and salt.
- Add ghee and olive oil and mix until well combined.
- Place the pork loin on a piece of plastic wrap. Rub the paste all over the pork loin.
- Cover it well with the plastic wrap. Place in a roasting pan and refrigerate overnight to let the pork infuse with all the flavours.
- Remove from the fridge and let it sit at room temperature for 30-60 minutes before roasting. Place in the oven preheated to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) and bake for 15 minutes. Then, reduce the heat to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional) and bake for another 2 hours or until your instant-read thermometer inserted in the thickest part reads 57-60 °C/ 135-140 °F. Then, remove from the oven and let it rest for 15 minutes.
- Slice and serve with low-carb sides such as Buttered Brussels Sprouts, Creamy Keto Mash or Keto Celeriac Cauli-Mash. Leftovers can be stored in the fridge for up to 4 days.
Ginger Spiced Pork Roast
Step by Step
Ingredients
- 1 large pork loin roast, tied (2 kg/ 4.4 lb)
- 4 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 2 tsp fresh orange zest, organic
- 4 tbsp Sukrin Gold or granulated Erythritol or Swerve (40 g/ 1.4 oz)
- 1/2 tsp red chili flakes
- 1/4 tsp ground cloves
- 1/4 tsp freshly ground black pepper
- 1 1/2 tsp sea salt
- 2 tbsp ghee or lard, melted (30 g/ 1.1 oz)
- 2 tbsp extra virgin olive oil (30 ml)
Instructions
- Prepare the marinating paste. Mix the minced garlic, grated ginger, orange zest, sweetener, chili flakes, ground cloves, ground black pepper and salt.
- Add ghee and olive oil and mix until well combined.
- Place the pork loin on a piece of plastic wrap. Rub the paste all over the pork loin.
- Cover it well with the plastic wrap. Place in a roasting pan and refrigerate overnight to let the pork infuse with all the flavours.
- Remove from the fridge and let it sit at room temperature for 30-60 minutes before roasting. Place in the oven preheated to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) and bake for 15 minutes. Then, reduce the heat to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional) and bake for another 2 hours or until your instant-read thermometer inserted in the thickest part reads 57-60 °C/ 135-140 °F. Then, remove from the oven and let it rest for 15 minutes.
- Slice and serve with low-carb sides such as Buttered Brussels Sprouts, Creamy Keto Mash or Keto Celeriac Cauli-Mash. Leftovers can be stored in the fridge for up to 4 days.
Nutrition (per serving, about 150 g/ 5.3 oz cooked meat)
Calories451kcal
Net Carbs0.8g
Carbohydrates0.9g
Protein39.6g
Fat30.9g
Saturated Fat10.9g
Fiber0.2g
Sugar0.2g
Sodium445mg
Magnesium44mg
Potassium754mg
Detailed nutritional breakdown (per about 150 g/ 5.3 oz cooked meat)
| Total per about 150 g/ 5.3 oz cooked meat |
| 0.8 g | 39.6 g | 30.9 g | 451 kcal |
| Garlic, fresh |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Ginger root, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Orange peel (zest), fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Sukrin Gold, brown sugar substitute |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Peppers, chile (chili), flaked and dried, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cloves, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Ghee |
| 0 g | 0 g | 3 g | 27 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 2.7 g | 24 kcal |
| Pork, fresh, loin, whole, separable lean and fat, raw |
| 0 g | 39.5 g | 25.2 g | 396 kcal |
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