This Low Carb Polish Pork Loin in Gravy with Cauliflower Mash is a delightful fusion of traditional Polish flavors and modern low-carb cooking. Pork loin, a staple in Polish cuisine, is often enjoyed in hearty, comforting dishes. This recipe offers a lighter twist by pairing it with a creamy cauliflower mash instead of the usual potatoes, making it perfect for those watching their carbohydrate intake. The rich, savory gravy enhances the tender pork, creating a meal that’s both satisfying and nutritious.
This dish pairs beautifully with a light green salad or steamed green beans to add a pop of color and freshness to your plate. A side of sauerkraut can also complement the flavors nicely, providing a tangy contrast to the rich gravy. For a complete meal, consider serving with a glass of dry white wine or a refreshing sparkling water with a slice of lemon.
Ingredients
2 pounds pork loin
Salt and pepper to taste
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon paprika
1/2 cup sour cream
1 large head cauliflower, cut into florets
2 tablespoons butter
1/4 cup heavy cream
Directions
see next page
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I am a lazy cook, so when I saw this recipe, I knew I had to try it. It’s delicious!
I always soak store-bought chicken in salted water. I didn’t know about this earlier.
Shh, this my secret weapon for keeping my husband in a good mood – he loves it
