Mustard-Maple Pork Roast
Coat the pork for this diabetic recipe with a sweet herb mixture then bake. Add potatoes and carrots, finish baking, and serve this delicious main dish recipe.
Ingredients
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1 2- to 2-1/2- pound boneless pork loin roast (single loin)
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2 tablespoons Dijon-style mustard
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1 tablespoon maple-flavored syrup
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2 teaspoons dried sage, crushed
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1 teaspoon finely shredded orange peel
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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20 to 24 tiny new potatoes
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16 ounces packaged, peeled baby carrots
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1 tablespoon olive oil
Directions
1.
Preheat oven to 325 degree F. Trim fat. combine mustard, syrup, sage, peel, 1/4 teaspoon of the salt, and pepper; spoon onto meat.
2.
Place roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer into center. Roast, uncovered, for 45 minutes.
3.
Meanwhile, peel a strip of skin from potatoes. Cook potatoes in boiling water for 5 minutes. Add carrots; cook for 5 minutes.
4.
Drain vegetables; toss with oil and 1/4 teaspoon salt. Place in pan around meat. Roast, uncovered, for 45 minutes to 1 hour or until thermometer registers 155 degree F.
5.
Remove from oven; cover with foil. Let stand for 15 minutes. (The temperature of the meat will rise 5 degree F.) Makes 8 servings.
Nutrition information
Calories 281, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 51 mg, Sodium 309 mg, Carbohydrate 29 g, Fiber 3 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 1.5, Lean Meat 2, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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