Pork Mash Gratin (Low Carb Dinner)

We provide weekly meal plans to help people with type 2 diabetes and prediabetes lower and maintain healthy blood sugar levels with diet. 

To keep the menus interesting, we’re always including new ways to keep our members inspired. 

October is our Chef-Inspired Month! 

We’re bringing together meals inspired by popular chefs around the globe, including Rachel Ray, Jamie Oliver, Bobby Flay, Gordan Ramsay and Giada de Laurentiis.

We’re taking these Chef meals and making them easier and blood sugar friendly. 

In the second week of October we’re featuring Chef Jamie Oliver.

Jamie Oliver is a British Chef who has graced the screens globally for years. Some of Jamie’s most notable work is providing food education to schools, trying to improve the food quality served to children globally.

Jamie is all about making fresh food that is accessible. In our featured menu we’ve got Eggplant Polpettes, Spiced Beef Salad w/ Noodles, Stuffed Focaccia, One-Pan Fabulous Fish, Pork Mash Gratin and more.

Plus, for our Chef-Inspired Month we’re making things extra fun for our members with prizes up for grabs – would you like to be a DMP Chef Superstar? Join Us As A Member Today.

To give you a taste of what’s to come, try adding this delicious Pork Mash Gratin recipe to your menu, inspired by Jamie Oliver.

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Pork Mash Gratin

A very satisfying meal of super moist pork with cheesy mash and smoky overtones of prosciutto and sage.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 3

Calories: 446kcal

Carbs: 11g

Net Carbs: 7g

Ingredients

• 22 oz cauliflower - roughly chopped
• 14 oz pork fillet
• salt and pepper
• 2 sprigs fresh sage - picked off the stem
• 3 oz shredded cheddar cheese
• 4 slices prosciutto
• 1 Tablespoon olive oil
• 1 Tablespoon butter

US Customary - Metric

Instructions

• Chop the cauliflower into chunks, then place in a large pan, cover with water, place the lid on the pan and bring to the boil. Once boiling cook for about 5-8 minutes, or until soft. Drain in a colander.
• Meanwhile, season the pork with salt and pepper.
• Heat a non-stick pan on a high heat, place 1 tablespoon of olive oil in the pan, add the pork fillet and sear for about 4-6 minutes, turning regularly so it sears and browns evenly on all sides. Set the pork aside on a plate.
• Toss the sage leaves in the pan fat for 5-10 seconds or so, stirring continuously, then set aside on a plate.
• Mash the cauliflower by adding it back to the pan, add half the cheese, add 1 tablespoon of butter and mash well until you reach a relatively smooth consistency. Season with salt and pepper to taste.
• Spread the cauliflower out to the edges of a casserole dish (about 10.5 x 6.5 inch dish/26.5 x 16.5 cm), then sprinkle over the remaining cheese.
• Sit the pork on top of the cauliflower, pushing it down slightly to embed in the cauliflower.
• Place under a preheated broiler/grill for 10-12 minutes.
• Remove, then lay out the prosciutto around the pork in waves, sprinkle over the crispy sage crumbling it over the pork and cauliflower, then broil/grill for 2 more minutes, or until the pork is cooked to your liking.
• Rest for 2 minutes, then slice the pork and dish up - delish!
• Optional, serve with a side of greens such as lightly sautéed spinach.

Notes

*Can be stored in the fridge and reheated. Reheat in the microwave, or cover the casserole dish with foil and reheat in a preheated 400F/200C oven for about 15 minutes.

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To make the meal blood sugar friendly, we’ve slashed the carbs:

Jamie’s version: 34.7 g total carbs, 2.6 g fiber, 32.1 g net carbs

DMPs version: 12 g total carbs, 5 g fiber, 7 g net carbs – that’s a BIG difference! A difference your blood sugar levels will thank you for!

Slashing the carbs does not compromise on the flavor of this dish because it is delicious – so thanks for the inspiration Jamie. 😉

Plus, we’ve even managed to make the portions more generous without adding too many extra calories. 

Jamie’s version: 4 serves at approximately 420 calories per serve.

DMPs version: 3 serves at approximately 455 calories per serve.

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