Roasted Pork:
1 8 - 10 lb. boneless pork roast
2 tbsp. garlic oil (see recipe below)
1 tbsp. garlic powder
1 tsp. crushed red pepper
1 tbsp. dried basil leaf
10 cloves garlic - chopped
2 tsp. salt
1 tsp. black pepper

Cream Sauce:
1 quarts heavy cream
10 cloves roasted garlic (see garlic oil recipe below)
2 stalks fresh rosemary
1 tbsp. white wine
2 tbsp. garlic oil (see recipe below)
1/2 medium onion (approximately 1/2 cup) - sliced
Salt and pepper to taste

Pork Preparation:
Combine dry seasoning for pork roast in small bowl. Rub outside of pork roast with 2 tablespoons garlic oil then seasoning mixture. Roast at 325 degrees, uncovered until internal thermometer reads 165 degrees (about 1 1/2 to 2 hours). Remove from oven and let rest. Slice thin and serve with Garlic Cream Sauce and Roasted Vegetables.

Garlic oil Preparation:
Heat 2 cups canola oil in 4 quart stock pot over low medium heat add 10 - 15 whole garlic cloves and cook until cloves are golden brown and float. Turn off oil and let garlic sit in oil overnight. Strain garlic and store in refrigerator for 1 week. Funnel oil into decorative or old wine bottle and store in refrigerator for up to 1-2 months.

Cream sauce Preparation:
Heat 2 tbsp. garlic oil and sauté onion and garlic over medium heat for 1 minute. Deglaze pan with white wine. Add cream and rosemary turn heat to low. Reduce sauce until it will coat back of spoon (about 30 - 45 minutes). Season with salt and cracked black pepper.

Yields 15 servings - approximately 3.5 net carbs per serving