Apple-Cranberry Stuffed Pork Roast

This juicy pork roast entree looks great and tastes even better. With just 240 calories and 17 grams of carbohydrate per serving, its seasonal flavors are the perfect centerpiece for your next holiday gathering!

Source URL: https://www.diabetesselfmanagement.com/recipes/main-dishes/apple-cranberry-stuffed-pork-roast/


Ingredients

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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