Low-Carb Ginger Spiced Pork Roast

With the holiday season in full swing, it's time to think about your keto holiday menu. This recipe will feed crowds at your Christmas or New Year’s Eve gatherings. It's easy to prepare, paleo-friendly and it's the perfect dinner option for your festive table!

This recipe is adapted from Food & Wine.

Note: Nutrition facts are calculated using pork with ¹/₄-inch (¹/₂ cm) fat layer. Calories will likely be lower than displayed, as it's unlikely you will consume all of the fat drippings.

Save

Step-by-step

1. Prepare the marinating paste. Mix the minced garlic, grated ginger, orange zest, sweetener, chili flakes, ground cloves, ground black pepper and salt.

   

2. Add ghee and olive oil and mix until well combined.

   

3. Place the pork loin on a piece of plastic wrap. Rub the paste all over the pork loin.

   

4. Cover it well with the plastic wrap. Place in a roasting pan and refrigerate overnight to let the pork infuse with all the flavours.

   

5. Remove from the fridge and let it sit at room temperature for 30-60 minutes before roasting. Place in the oven preheated to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) and bake for 15 minutes. Then, reduce the heat to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional) and bake for another 2 hours or until your instant-read thermometer inserted in the thickest part reads 57-60 °C/ 135-140 °F. Then, remove from the oven and let it rest for 15 minutes.

   

6. Slice and serve with low-carb sides such as Buttered Brussels Sprouts, Creamy Keto Mash or Keto Celeriac Cauli-Mash. Leftovers can be stored in the fridge for up to 4 days.

   

Recipe

Low-Carb Ginger Spiced Pork Roast

★★★★★4.6 (42 ratings)

This low-carb ginger glazed pork roast is perfect for the holiday season and any special occasion.

Hands on

10m

Overall

2h 30m

Servings

10

1.3 g

Net carbs

39.6 g

Protein

31.2 g

Fat

457

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

US + metricMetricUS

PrintPinRate

Ingredients makes 10 servings

• 1 large pork loin roast, tied (2 kg/ 4.4 lb)
• 4 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tsp fresh orange zest, organic
• 4 tbsp Sukrin Gold or granulated Erythritol or Swerve (40 g/ 1.4 oz)
• ¹/₂ tsp red chili flakes
• ¹/₄ tsp ground cloves
• ¹/₄ tsp freshly ground black pepper
• 1 ¹/₂ tsp sea salt
• 2 tbsp ghee or lard, melted (30 g/ 1.1 oz)
• 2 tbsp extra virgin olive oil (30 ml)

Instructions

1. Prepare the marinating paste. Mix the minced garlic, grated ginger, orange zest, sweetener, chili flakes, ground cloves, ground black pepper and salt.

2. Add ghee and olive oil and mix until well combined.

3. Place the pork loin on a piece of plastic wrap. Rub the paste all over the pork loin.

4. Cover it well with the plastic wrap. Place in a roasting pan and refrigerate overnight to let the pork infuse with all the flavours.

5. Remove from the fridge and let it sit at room temperature for 30-60 minutes before roasting. Place in the oven preheated to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) and bake for 15 minutes. Then, reduce the heat to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional) and bake for another 2 hours or until your instant-read thermometer inserted in the thickest part reads 57-60 °C/ 135-140 °F. Then, remove from the oven and let it rest for 15 minutes.

6. Slice and serve with low-carb sides such as Buttered Brussels Sprouts, Creamy Keto Mash or Keto Celeriac Cauli-Mash. Leftovers can be stored in the fridge for up to 4 days.

Nutrition per serving, about 150 g/ 5.3 oz cooked meat

Carbs 1%Protein 36%Fat 63% of calories

Net carbs

1.3 g

Total carbs

6.2 g

Fiber

0.2 g

Sugars

0.4 g

Protein

39.6 g

Fat

31.2 g

Saturated fat

12.3 g

Calories

457 kcal

Sodium

446 mg · 19.4% RDA

Magnesium

46 mg · 11.5% RDA

Potassium

765 mg · 38.2% EMR

Nutrition by ingredient

Per about 150 g/ 5.3 oz cooked meat	Net carbs	Protein	Fat	kcal
Pork, fresh, loin, whole, separable lean and fat, raw	0 g	39.5 g	25.2 g	396
Garlic, fresh	0.4 g	0.1 g	0 g	2
Ginger root, fresh	0.1 g	0 g	0 g	0
Orange peel (zest), fresh	0.1 g	0 g	0 g	0
Allulose, natural low-carb sweetener	0.3 g	0 g	0 g	1
Blackstrap molasses, organic, unsulphured	0.4 g	0 g	0 g	2
Peppers, chile (chili), flaked and dried, spices	0.1 g	0 g	0 g	1
Cloves, spices	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Ghee	0 g	0 g	6 g	54
Total	1.3 g	39.6 g	31.2 g	457

Serving size about 150 g/ 5.3 oz cooked meat

• Gluten free
• Dairy free
• Egg free
• Nut free
• Avocado free
• Fish free
• Shellfish free
• Beef free