Serious Eats Classic Cookbooks: An Impressive Pork Loin Dinner From Marcella Hazan Recipe Recipe

Keto Friendliness Gauge

Net Carbs are 1% of calories per serving, at 9g per serving. This food is keto-friendly.

How keto-friendly is Serious Eats Classic Cookbooks: An Impressive Pork Loin Dinner From Marcella Hazan Recipe? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Serious Eats Classic Cookbooks: An Impressive Pork Loin Dinner From Marcella Hazan Recipe Recipe

  • Net Carbs are 1% of calories per serving, at 9g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal's calories per serving is around 40% of a standard 2,000 calorie diet and probably higher if your calorie limit is lower than 2,000. If you plan to eat more meals later in the day, you should reconsider this item. If the portion size of this meal is large and satiates your appetite, and keeps you full until much later in the day, then you shouldn't have any worries. The problem is if you eat a lot of calories later, which puts you at risk for overconsumption.
  • This food's %DV (daily value percentage) for sodium is 49%. At 1129mg, it's considered high in sodium according to the FDA's standard for %DV (daily value percentage), which considers any food with %DV of more than 20% as high in sodium. The organization recommends 2300mg of sodium as the daily limit. High sodium is believed to be associated with health problems such as heart disease, strokes, high blood pressure, and kidney malfunctions. There's also a belief that diets with high amounts of salt correlates with obesity, but the link hasn't proven to be so direct. Instead, salt may trigger overeating by increasing the feeling of hunger, according to studies referenced in this WebMD article about salt & obesity. Add-ons such as sauces and condiments are the usual high-sodium culprits in most restaurant meals. Sodium additives are responsible for most high sodium amounts in packaged foods, especially frozen meals. For most adults, a healthy range for daily maximum sodium consumption is between 1500-2300mg; foods should be within 5%-20% DV per serving.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Serious Eats Classic Cookbooks: An Impressive Pork Loin Dinner From Marcella Hazan Recipe Recipe Nutrition Label

Nutrition Facts

Serving Size: 6 servings   ( 487 g )
Amount Per Serving
Calories: 930
Total Fat: 79g
Saturated Fat: 32g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 35g
Trans Fat: 0g
Cholesterol: 174mg
Sodium: 1129mg
Total Carbohydrates: 12g
Dietary Fiber: 3g
Sugar: 7g
Protein: 43g
Calcium: 416mg Iron: 6mg
Potassium: 1270mg Vitamin A: 622mcg
Vitamin C: 47mg Vitamin D: 2mcg

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons vegetable oil
  • 2 1/2 pounds pork rib roast (meat detached from the ribs in one piece, ribs carved into 2 or 3 sections) or 2 pounds boneless Boston butt (will carve less neatly, but that’s what I used)
  • do not have any fat trimmed away from either cut of meat (you’l
  • Salt
  • Freshly ground black pepper
  • 2 1/2 cups (or more) whole milk
  • The broad, white stalks from 2 bunches mature Swiss chard
  • Butter for smearing and dotting the baking dish
  • Salt
  • 2/3 cup freshly grated parmigiano-reggiano
  • 2 bunches Swiss chard, leaves only
  • Salt
  • Extra virgin olive oil
  • Freshly squeezed lemon juice

Instructions

Visit Serious Eats's website to view the recipe instructions. (Via Edamam)