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Your Next Meal: Pork Loin, Brussels Sprouts and Pumpkin Puree

I figured I’d start a new “segment” for the blog which I’m titling “Your Next Meal.” Why? Well, because after you look at it and drool for a moment, it’s sure to have you rushing out to the supermarket to pick up the necessary ingredients. This segment? Roasted pork loin with rosemary, lemon and garlic; pumpkin puree with butter and cinnamon and sauteed brussels sprouts with pancetta (or bacon) and caramelized onions. (See? Now your mouth is watering.)

Let’s start off with the pork loin. I purchased half a loin from a local butcher (two pounds). I rubbed the meat down on all sides with a mixture of grated fresh garlic, rosemary, salt and pepper. I topped the roast off with lemon slices and sprigs of fresh rosemary and placed it in my Crock Pot on low for about six hours, fat side down. That’s it. It turned out juicy and there was no need for a fork because the meat was so tender. No carbs here, either. Yum!

For the brussels sprouts, I used this wonderful recipe from Kate’s Healthy Cupboard as a guide. I quartered about a dozen sprouts and set them aside. In a large skillet, I browned five slices of chopped pancetta (you could easily use regular bacon here) and a small red onion for about 15 minutes until the pancetta was crisp. I removed the pancetta and onions from the skillet with a slotted spoon and placed them on a paper towel, leaving the pancetta/bacon fat in the pan. I sauteed the brussels sprouts for about 20 minutes until they started to turn golden. I added a tablespoon of butter and a quarter cup of chicken stock and added the pancetta and onions back in the pan and cooked it for just a minute more until the butter melted and the stock cooked down. This was… insane. I think it might just be my new favorite veggie side. Net carbs on the brussels sprouts side? Just 3!  (Note: I later made these, as Kate says in her recipe, with shredded sprouts. Dear lord. I’m thinking of adding sliced almonds and calling it a meal, because this. Is. Insane.)

I happened to have a half can of pure pumpkin (the Libby kind) in the fridge, so I thought I’d try to play with it. Boy am I glad I did! In a small bowl, I combined the pumpkin (about a cup) with a few shakes of cinnamon and a teaspoon of Truvia. I then added two teaspoons of coconut flour (to thicken) and a pat of butter and microwaved it for a minute. That’s IT! I am so completely in love with this side. It’s a lot like mashed sweet potatoes, but with just 3 net carbs. Yum!

Well, folks– this concludes our first segment of “Your Next Meal.” I hope you enjoyed it! 🙂

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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