I made some fresh homemade mayonnaise today not only because my jar in the refrigerator was nearly empty, but I also needed some to use on some pork loin I was planning to bake tonight. This simple, very nutritious dish was VERY good and my husband REALLY liked it, but then he really likes any creamy pork dish. 🙂 Me, I love rosemary and onion in just about anything: bread, crackers, pork, beef, lamb, chicken. That is indeed a flavor match make in heaven. This dish is easy yet really delivers on flavor. The meat comes out tender and not the slightest dry, as pork loin can be sometimes since it is so lean. This recipe is suitable for all phases of Atkins, Keto diets, and Primal or Paleo regimens as well.
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16 oz. boneless pork loin or pork steaks, cut ½” thick
2 T. fresh rosemary (or 1 T. dried)
½ tsp. onion powder
Dash each coarse black pepper and cayenne pepper
6 T. my Homemade Mayonnaise
2 oz. onion, sliced crosswise into very thin ringlets
1 sprig fresh rosemary for garnish (optional)
DIRECTIONS: Preheat oven to 350º. Pound the meat on a wooden board with a meat tenderizer or mallet on both sides. Sprinkle all meat surfaces with the onion powder and a light dusting of black pepper and ever so little cayenne pepper. Lay the meat slices on a non-stick or oiled baking pan. Spread the homemade mayonnaise evenly over the tops of the slices of meat. Chop and sprinkle half the rosemary over the meat. Slice the onion as thin as you can and separate into ringlets. Place them evenly over the meat, overlapping as needed. Sprinkle the remaining rosemary on top. Pop the pan into 350º oven for about 35-45 minutes or until done. Serve with your favorite vegetable sides. I served it with mashed cauliflower and fresh green beans.
NUTRITIONAL INFO: Makes four 4-oz servings, each contains:
27 g fat
1.52 g carbs, .27 g fiber, 1.25 g NET CARBS
33 g protein
65 mg sodium
463 mg potassium
5% RDA Vitamin A, 39% B6, 67% B12, 8% D, 21% E, 21% copper, 34% iron, 11% magnesium, 37% niacin, 51% phosphorous, 60% riboflavin, 143% selenium, 73% thiamin, 47% zinc