Apple Spiced Pork Roast - 27g Carbs, 2g Fiber,
From WebMD
This dish works well with steamed yams or sweet potatoes. Any
leftover sliced pork works well for sandwiches the next day, too.
2 tsp finely chopped fresh rosemary
2 tsp finely chopped fresh thyme
1 tsp dried marjoram (you can also substitute dried sage)
1/2 tsp salt
1/2 tsp white or black pepper
2 1/3 to 2 1/2 lb pork sirloin tri-tip roast
1 cup spiced apple cider (bottled)
2 Fuji or Granny Smith apples, cored and cut into 3/4- inch pieces
1 large red onion, cut into 3/4-inch pieces
1/4 cup dark brown sugar, loosely packed
1/2 tsp ground cinnamon
2 Tbsp maple butter (you can substitute maple syrup)
2 Tbsp Wondra quick-mixing flour
In a small bowl, mix together rosemary, thyme, marjoram, salt,
and pepper. Rub the herb mixture all over the outside of the
pork roast. Place in the slow cooker. Pour apple cider around
the roast. Cover roast with apple pieces, then top apples with
onion pieces. Sprinkle brown sugar and cinnamon over the top of
the apples and onions.
Cover slow cooker and cook on LOW about 4-5 hours (a meat
thermometer inserted into the center of roast should register
165 degrees). When cooked throughout, remove roast to serving
platter.
Turn slow cooker to HIGH. Add maple butter to a microwave-safe
custard cup and microwave on HIGH for about 5 seconds to soften.
Stir in Wondra flour (add a tablespoon of juice from slow cooker,
if needed). Stir maple paste into the apple-onion-cider mixture
in slow cooker. Cook for 30 minutes longer, or until thickened
nicely. Meanwhile, after pork has cooled slightly (about
10 minutes), cover with foil to keep warm.
Serve sliced pork roast with apple-onion sauce, and steamed
yams if desired.
Yield: 6 servings
Per serving:
365 Calories, 26g Protein, 27g Carbs, 2g Fiber, 12g Fat,
4g Saturated Fat, 107mg Cholesterol, 250mg Sodium.
Calories from fat: 30%.