Caribbean Roasted Pork
2 T. brown sugar (or 1 T. Splenda Brown)
2 t. sea salt
1 t. ground cinnamon
1 t. ground cumin
1/2 t. ground allspice
1/2 t. black pepper
2 (12-oz) pork tenderloins or 4 boneless skinless chicken thighs
Preheat oven to 375F. Throw all the sugars and spices (brown sugar to pepper) into a small bowl. Cut up the meat into bite-sized chunks. Put them in a large bowl. Sprinkle on enough oil to coat the meat thoroughly. Stir or toss the meat with your hands. Now dump in half the spices and toss again. Dump on the rest of the spices and toss. Last time tossing, I promise!
Line a covered roasting pan or casserole with foil. Dump the spiced meat in the pan, cover, and bake 30-45 minutes until done.
Bandsters-- whirl the pork in the food processor, then measure about 2 oz for a serving. Steamed broccoli and a green salad make a great side.
Recommend serving cooked chunky meat over rice for the non-carb dieters. A baked sweet potato works as a side.
Carbs: 5 g
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