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Scandinavian Pork w/Prunes

Source of Recipe

The New Family Cookbook for People with Diabetes - e-mail
WW Points
Exchanges
Serves: 4

- 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.

One serving (about 4-oz pork and 2 tbsp gravy) equals: 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 ++++ WWP: 6.4