Diabetic Cooking

Main Dishes

Apple-Cranberry Stuffed Pork Roast

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Ingredients

  • 1 boneless pork loin (about 2 pounds)
  • 1 cup coarsely chopped dried cranberries
  • 1/2 cup apple juice or cider
  • 1 tablespoon unsalted butter
  • 1 Granny Smith apple, peeled, cored and coarsely chopped
  • 1/2 cup finely chopped onion
  • 2 to 3 tablespoons water (optional)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup reduced-sodium chicken broth
  • Fresh thyme (optional)

Directions

Place pork roast in freezer 30 minutes. Meanwhile, combine cranberries and apple juice in small bowl; set aside.

Melt butter in large skillet over medium heat. Add apple; cook and stir 3 minutes. Add onion; cook 5 minutes or until tender, stirring occasionally. Add water, if desired, to moisten mixture.

Drain cranberries, reserving juice. Stir cranberries into apple mixture; season with cinnamon, dried thyme, and pepper. Remove to medium bowl; set aside to cool slightly. Reserve 1/2 cup of fruit mixture.

Preheat oven to 350°F. Place pork roast, fat side up, on cutting board. Insert knife horizontally into roast 1/2 inch from bottom, at long side of roast. Make long cut along bottom of roast, stopping 1/2 inch before opposite side of roast (do not cut all the way through). Open up roast; continue to cut through thicker half of roast to within 1/2 inch from bottom. Repeat until roast is an even 1/2-inch thickness all over when laid out.

Spread stuffing onto roast, leaving 1/2-inch border around edges. Starting with short side of roast, roll up tightly. Secure with kitchen twine at 1-inch intervals.

Heat oil in same skillet over medium heat. Brown roast on all sides, about 5 minutes. Place in roasting pan.

Roast 50 to 60 minutes or until internal temperature reaches 140°F. Transfer to cutting board and let stand 5 minutes. (Internal temperature will continue to rise 5°F to 10°F during stand time.)

Meanwhile, combine reserved apple juice and broth in same skillet; cook over high heat until reduced by half. Stir into roasting pan, scraping up brown bits. Stir in reserved 1/2 cup fruit mixture.

Slice roast crosswise into 8 (3/4-inch-wide) slices, removing twine as roast is cut. Serve with sauce. Garnish with fresh thyme.

Yield: 8 servings. Serving size: 1/8 of total recipe.

Nutrition Facts Per Serving:
Calories: 240, Carbohydrates: 17 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 70 mg, Sodium: 80 mg, Fiber: 1 g

Exchanges per serving: 1 Fat, 1/2 Fruit, 3 Meat.


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