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    Cider Pork Roast


    Source of Recipe


    light and tasty

    Recipe Introduction


    servings 6
    points 6.5

    List of Ingredients




    1 boneless pork loin roast (2 pounds)
    3/4 teaspoon salt
    1/4 teaspoon pepper
    2 cups apple cider or unsweetened apple juice, divided
    3 sprigs fresh rosemary
    1/2 cup dried cherries
    5 teaspoons cornstarch

    Recipe



    Sprinkle pork with salt and pepper. In a nonstick skillet coated with nonstick cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°.

    Remove meat; keep warm. Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat. Yield: 6 servings.

    Nutritional Analysis: One serving (4 ounces cooked pork with 1/4 cup gravy) equals 298 calories, 9 g fat (3 g saturated fat), 89 mg cholesterol, 368 mg sodium, 20 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fruit.


 

 

 


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