Today I cooked Pork fillet then a pear and cider sauce. This dish is great to leave to cook away in your slow cooker on low for 2.5 to 3 hours or you could cook in the oven on 170C for about an hour. The accompanying simple sauce is very easy to prepare. Using pears and pear cider is a little less flavour intrusive than apples and apple cider, however you could use apples and apple cider using the same method.
When cooking low carb it can be difficult to thicken sauces as all thickening agents such as cornflour will add to the carb content; however should you want to add cornflour for example, a teaspoon will add about 9 carbs to your complete dish. I have not added a thickening agent, however I did reduce the cider by half before adding to the pork. This does not mean the sauce was thick but it does make it more robust and evaporates the alcohol.
The recipe below uses a pork fillet, however pork chops, pork loins would work equally as well. Just remember to adjust your cooking times.
For an ideal low carb accompaniment, why not try out my Celeriac Dauphinois.