Company Pork Roast with Fruit Stuffing
Yield: 10 servings
Source: "America’s Everyday Diabetes Cookbook"
Stuffing:
1 Tbsp margarine or butter
1/3 cup chopped green onions
1 tsp ground cumin
1/2 tsp curry powder
1 cup chopped mixed dried fruits, such as
apricots, prunes, apples, cranberries
1/2 cup soft bread crumbs
1 tsp grated orange rind
1 egg, beaten
Salt and pepper
3 pounds boneless pork loin roast
*2 tsp vegetable oil
*1 large clove garlic, minced
*1 tsp rubbed sage
*1/2 tsp dried thyme
~~1 Tbsp all-purpose flour
~~1/2 cup white wine or chicken stock
~~3/4 cup chicken stock
Preheat oven to 350 degrees F. Get out roasting pan with rack.
Stuffing: In a small skillet, melt butter over medium heat.
Add green onions, cumin and curry powder; cook, stirring,
for 2 minutes or until softened.
In a bowl combine onion mixture, dried fruits, bread crumbs,
orange rind and egg; season with salt and pepper.
Remove strings from pork roast; unfold roast and trim excess
fat. Place pork roast, boned side up, on work surface. Cover
with plastic wrap and pound using a meat mallet to flatten
slightly. Season with salt and pepper; spread stuffing down
center of meat. Roll the pork around the stuffing and tie
securely at 6 intervals with butcher’s string.
Place roast on rack in roasting pan. In a small bowl,
combine *oil, *garlic, *sage and *thyme; spread over pork
roast and season with salt and pepper.
Roast in preheated oven for 1-1/2 to 1-3/4 hours
or until meat thermometer registers 160 degrees F.
Remove roast to cutting board; tent with foil
and let stand for 10 minutes before carving.
~~Pour off fat in pan. Place over medium heat; sprinkle with
flour. Cook, stirring, for 1 minute or until lightly colored.
Add wine or stock; cook until partially reduced. Add stock and
bring to a boil, scraping any brown bits from bottom of pan.
Season with salt and pepper to taste. Strain sauce through a
fine sieve into a warm sauceboat. Cut pork into thick slices
and serve accompanied with gravy.
Nutritional Information Per Serving (1/10 of recipe):
Calories: 258, Fat: 8 g, Carbohydrate: 12 g, Fiber: 1 g,
Protein: 32 g, Sodium: 173 mg, Cholesterol: 119 mg
Diabetic Exchanges: 2/3 Fruit, 4-1/2 Lean Meat