Description
A subtle, delicious leek sauce tops this low carb pasta dish.
Ingredients
- 5 3-oz packs (425 g) of shirataki noodles, fettuccine
- 2 Tablespoons (30 ml) of coconut oil
- 1/2 lb (225 g) of pork tenderloin
- Salt and pepper, to taste
- 1 leek (90 g), finely sliced
- 2 garlic cloves (6 g), peeled and finely chopped
- Dash of chicken broth
- 4 Tablespoons (60 ml) of coconut cream
- 1/4 cup (8 g) of fresh basil leaves, chopped
Instructions
- Preheat the oven to 400 F/200 C.
- Rinse the shirataki noodles under cold, running water and keep warm in a pot of gently simmering water on the stove.
- Heat one tablespoon of the coconut oil in a large pan and brown the pork tenderloin on all sides. Remove pork from the pan and season with salt and pepper. Transfer the pork to a roasting tray and place in the oven for 10 minutes to cook through. Remove and allow to rest.
- In the meantime, heat the remaining coconut oil in the same pan used for the pork and cook the leeks and garlic over moderate heat until softened. Add a dash of chicken broth to keep the mixture moist. Stir in the coconut cream and basil until warmed through.
- Drain the warm noodles and place in a bowl. Spoon over the leek sauce. Slice the pork and place on top of the sauce.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 5 g
Nutrition
- Calories: 231
- Sugar: 1 g
- Fat: 16 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 16