Italian Sirloin Stew Low Carb

Ingredients for 3 servings:

• 600 g pork loin(s)
• 200g bacon
• 100 g onion(s)
• 300 g zucchini
• 80 g bell pepper(s)
• 200 g mushrooms, fresh
• 400 ml tomatoes, chopped, from the can
• 50 ml red wine, dry (e.g. Blanchet)
• some basil and thyme, fresh or dried
• 30 g herb butter
• 4 sprigs rosemary, fresh
• 2 tbsp olive oil for frying
• salt and pepper
• 125g mozzarella
• 100 g Gouda, middle-aged
• 4 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the pork loin into 9 equal-thickness slices, removing any tendons first if necessary. Season the loin slices with pepper and wrap each with a slice of bacon. Tie them securely with kitchen string. Cut the remaining bacon into strips. Roughly dice the onion. Clean the zucchini, peppers, and mushrooms and cut them into slices or large cubes. Brown the loin pieces all over in a little olive oil (best in a roasting pan) until the bacon is golden brown. Remove the meat and set aside. Fry the onions and remaining bacon in the frying fat until translucent. Add the zucchini and peppers and fry briefly. Deglaze with 50 ml red wine and add the canned tomatoes. Season with pepper, salt, some chopped basil, and thyme. Place the loin slices on top of the vegetables, scattering the mushrooms on top. Place the herb butter in flakes on top and arrange the rosemary sprigs on top. Cover and braise for about 15 minutes, until the loin is cooked through. Meanwhile, coarsely grate the mozzarella and Gouda cheese and mix with the chopped parsley. After 15 minutes of cooking, remove the rosemary sprigs from the roasting pan and sprinkle the cheese mixture over the top. Cover and let the cheese melt for another 2-3 minutes. Serves 3: 27 g carbs, 233 g protein, 2,450 kcal. Per serving: 9 g carbs, 78 g protein, 816 kcal.