Meat - Prune Pork Roast with Glaze
Source of Recipe
???
List of Ingredients
Meat - Prune Pork Roast with Glaze
4 prunes, pitted and halved
1/2 cup homemade or canned beef broth
1 teaspoon grated gingerroot
1/4 teaspoon black pepper
One 1-1/4-pound boneless rolled pork roast
Glaze:
1/4 cup dry sherry
1 tablespoon ketchup
1 teaspoon light soy sauce
2 teaspoons honey
Preheat the oven to 375 degrees F. Prepare a small roasting
pan with non-stick pan spray.
Heat the broth to boiling in a small saucepan; add the
prunes and set aside for 30 minutes.
Press the ginger and pepper onto the surface of the roast.
Make 4 slits about 1-1/2 inches deep in the roast. Remove
prunes from the broth and place half a prune in each slit,
reserving the broth and the remaining prunes. Place the roast
in the roasting pan.
In a small bowl, combine all the ingredients for the glaze.
Spread over the roast.
Bake for 50 minutes, basting occasionally, until a meat
thermometer reads 160 degrees F. Allow the roast to stand,
covered with foil, for 10 minutes before slicing.
Remove the fat from the drippings; add the defatted drippings
to the broth and prunes in a saucepan. Boil over high heat
until reduced to 1/2 cup. Serve with the roast.
Yield: 1 pork roast (4 servings)
Nutritional Information Per Serving (about 4-oz pork and 2 tbsp gravy):
Calories: 263, Fat: 10 g, Cholesterol: 85 mg, Sodium: 268 mg,
Carbohydrate: 10 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 31 g
Diabetic Exchanges: 1/2 Fruit, 4 Meat Recipe
|
|
member logon
