Italian Braised Pork Loin

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Italian Braised Pork Loin (shown on low-carb pasta)

I wanted to do something different with my pork loin tonight and this new dish was a pleasant surprise.  It’s basically the sauce for classic Chicken Cacciatore, with the addition of bacon and changing the meat to pork.  Both my husband and I really liked it.  As you might guess, the bacon dramatically changed this cacciatore-type sauce. For non-low-carb diners, this can be served on regular pasta; for low-carb, serve on spaghetti squash threads or just by itself.  Note:  The bacon makes this dish salty enough without the addition of a bit of salt during cooking.  Use less bacon if you are particularly salt sensitive.  As you can see by the nutritional info, this is a very nutritious entree!


4 oz. onion, sliced in thin wedges

5 oz. green bell pepper, sliced

2 cloves minced garlic

4 slices bacon cut up coarsely

20 oz. lean pork (I used boneless pork loin)

½ c. low-carb marinara spaghetti sauce (I use Belo Vita at 4 net carbs per ½ cup)

½ water

¼ tsp. dried oregano (or 1 tsp. fresh if you have it)

Dash black pepper

bacon grease from the cooked bacon (about 1 Tbsp.)

½ c. (4 oz) red wine

1/3 c. canned mushrooms

DIRECTIONS:  Brown the bacon in a large non-stick skillet.  Add onion, bell pepper and garlic and saute a couple of minutes.  Remove to a plate with a slotted spoon so as to reserve the grease.  Sear the pieces of pork on both sides until nicely browned in the same skillet.   Add back the sauteed vegetables and all remaining ingredients.  Lower heat, cover and simmer for about 30 minutes or until pork is tender and completely done.   Serve atop pasta, spaghetti squash,  or aside steamed or mashed cauliflower.

NUTRITIONAL INFO:  Makes 5 servings, each contains: (info below does not include pasta or spaghetti squash)

412 calories

24.7 g  fat

6.36 g  carbs, 1.152 g  fiber, 4.84 g  NET CARBS

35.9 g  protein

564 mg sodium

53% RDA Vitamin B6, 40% B12, 35% C, 24% iron, 23% magnesium, 56% niacin, 121 % phosphorous, 13% potassium, 38% riboflavin, 81% selenium, 113% thiamin and 46% zinc

By Peggy Posted in Pork

7 comments on “Italian Braised Pork Loin

    • The wine is essential to the TASTE, but of course, it can be omitted. I would use an equal amount of chicken broth instead. Yours will come out a good dish, just not quite as good without that fruity back taste the wine brings. I hope you like this recipe, Jenny.


  1. Peggy, my family greatly enjoyed this recipe! It was just delicious and is now one of our favorite meals! Thanks bunches once again!


    • Oh, I’m so glad, Diann. I really have been trying to create new pork recipes. I get into a rut and often fix pork the same old ways over and over again. But I thought this one was quite different from my norm. 🙂


  2. I am preparing this dish now and my whole house smells soooo good! I know this is going to be a great meal. Serving it with a green salad, flax cinnamon muffins and deviled eggs. This is one very hearty meal tonight! Yum!


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