Low Carb Pork Loin With Asian Lime Fish Sauce. One of the things it seems I have always been able to do is “smell” ingredients and know if I want to use it or not to make something. I don’t mean eggs or meats but I do mostly mean spices & herbs. I am able to do the same thing visually in the grocery store. I can kind of look at foods and decide what I might want for dinner and then I might need this and this… There can be problems with this system as I can tend to over-buy as I see lots of things I might want and which is why I always go with a list. For sure I get the listed items and then…I can…get so sidetracked. It is rare the shopping day that I go into the isles. I do go into the bulk spice isle and rarely into any of the other ones. I start in the meat and cheese departments and mostly go directly to produce with perhaps a stop at dairy if I need sour cream. I do have about about 6-7 places I go but always to the same departments in each one. I am lucky in that I live in one of the foodie towns USA so everything is available to me within about a 20 minute drive and..I don’t even need to go across the “river” (that would be the Willamette) to get to any of them. There are meat markets, produce markets, Asian markets, & Middle Eastern markets which are plenty enough to feed my little soul.
This is the way I like my pork loin to look in the center. Still pink and juicy. In the second picture with the halibut I added a few red pepper flakes & the jalapeno juice and they are both keepers. Sauteed the fish in butter cause…it’s what I always use and that’s the way like it. Low carb pork loin with Asian lime fish sauce is basically a zero carb meal.
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- 1½ Lbs Boneless Loin Roast
- 1 t Olive Oil
- 3 T Lime Juice
- 2 T Fish Sauce
- 1½ T Finely Chopped Cilantro Stems (Yes, The Stems)
- 1 T Just Like Sugar Brown
- 1 t Crushed Garlic
- ⅛ t Red Chili Flakes (Or 1 t Jalapeno Pepper Juice Or...Both)
- Chopped Cilantro (Garnish)
- Fresh Pepper (If Wanted)
- Set meat on counter to room temperature at least 2-3 hours.
- Turn oven to broil and let heat for 5 minutes.
- Rub meat with olive oil.
- Lay foil on sheet pan, place meat, put under broiler about 10" below heat (middle oven shelf) for 5 minutes, turn, broil 5 more minutes, turn over once more for another not more than 5 minutes for a total of about 15 minutes broiling.
- Set on counter, cover and let rest 15 minutes. I do not cover mine because I want it just pink instead of taking the chance of ending up with shoe leather. It can only take an extra minute or so, so...
- DO NOT overcook.
- In a small bowl, starting with lime juice and thru chili flakes an/or jalapeno juice mix all well.
- Slice pork & serve with sauce to the side for dipping into.
- 4 Servings
- 358 Calories, 51.9g Protein, 14.0g Fat, .6g Carbs, 0.0g Fiber, .6g Net Carbs
- If you plan to dip other things except the meat, I would suggest doubling the sauce. If I don't use all mine...I slurp what little is left.
- I suggest cutting pork loin in half lengthwise (mine was) as it is easier to slice and eat but I leave that up to you. Asians make smaller portions to use chopsticks and will dip then take a bite etc.
- As noted by picture of fish this sauce is good on just about everything that swims, crawls or grazes and yes, even vegetables.
- Makes a terrific salad dressing.