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Diabetic Recipes

Diabetic Meats

 

Saucy Apple Pork Roast

Makes 10-12 servings.

 

1 (3.5 to 4-pound) pork top loin roast (double loin, tied)

3 cloves garlic, cut into thin slices

1 tsp coarse salt or salt

1 tsp dried rosemary, crushed

1/2 tsp coarsely ground black pepper

3 medium apples, cored and cut into wedges

1/4 cup apple juice or apple cider

2 Tbsp brown sugar

2 Tbsp lemon juice

2 tsp dry mustard

 

Trim fat from meat. Cut small slits (about 1/2-inch wide and 1-inch deep) in meat; insert a slice of garlic in each slit. In a small bowl combine salt, rosemary, and black pepper. Rub rosemary mixture evenly over meat. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat. Roast in a 325° oven about 2 hours or until meat thermometer registers 155°.

Meanwhile, in a large bowl, combine apples, apple juice, brown sugar, lemon juice and dry mustard. Add apple mixture to roasting pan the last 30 minutes of roasting.

Transfer meat to a serving platter. Cover meat loosely with foil; let stand for 10 minutes (the meat's temperature will rise 4° during standing). Remove the rack from roasting pan. Stir the apple wedges into pan juices.

Cut the mat into slices. Serve the meat with apple mixture.

 

Nutritional Information (based on 12 serving): 262 Cal; 8 g Total Fat (3 g Sat Fat); 87 mg Cholesterol; 252 mg Sodium; 10 g Carb; 35 g Protein; 1 g Fiber.

 

Dietary Exchanges: 1/2 Fruit; 5 Very Lean Meat; 1-1/2 Fat.

 

* Provided for information use only

 

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.