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Company Pork Roast w/Fruit Stuffing -- e-w

Source of Recipe

"America's Everyday Diabetes Cookbook"
Company Pork Roast w/Fruit Stuffing -- e-w
Yield: 10 servings

- 1 tablespoon stick margarine
- 1/3 cup chopped green onions
- 1 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1 cup chopped mixed dried fruits, such as apricots, prunes, apples, cranberries
- 1/2 cup soft bread crumbs
- 1 teaspoon grated orange rind
- Egg substitute equivalent to 1 egg, beaten
- Salt and pepper

- 3 pounds boneless pork loin roast
- 2 teaspoons vegetable oil
- 1 large clove garlic, minced
- 1 teaspoon rubbed sage
- 1/2 teaspoon dried thyme

- 1 tablespoon 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 margarine 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 sibstitute; season with salt and pepper.

Pork:
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 160º F. Remove roast to cutting board; tent with foil and let stand for 10 minutes before carving.

Gravy:
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.

1/10 of recipe equals: Calories: 258, Fat: 8 gm, Carbohydrate: 12 gm, Fiber: 1 gm, Protein: 32 gm, Sodium: 173 mg, Cholesterol: 97 mg +++EXC: 2/3 Fruit, 4-1/2 Lean Meat +++WWP: 6