Bunyan's Diabetic Mambo Pork Roast Recipe

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Bunyan's Diabetic Mambo Pork Roast

Paul Bushay

By
@chefbunyan

I like fruit sauces with roast pork and this recipe is really good!

Serving: 4oz
Carbs: 26gms
Protein: 29gms
Fat: 15gms
Cholesterol: 81mg
Sodium: Varies on how much salt you add
Calcium: 43mg


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 lb
boneless pork loin
6 oz
low sugar canned peach slices, including juice
5 oz
low sugar crushed pineapple, including juice
2 Tbsp
red wine vinegar
1
shake, ground allspice
1/16 tsp
ground cinnamon
1/4 c
water
2 Tbsp
chopped parsley
sea salt & freshly ground black pepper to taste

Directions Step-By-Step

1
Preheat your oven to 350
2
Season your Pork Loin with salt & pepper
3
Put the Pork Loin on a rack in a roasting pan
4
Roast for 1/2 a hour
5
While the Pork Loin is roasting, whip up the sauce
6
Dump the peaches & juice in a food processor & pulse until they're about the same size as the crushed pineapple
7
Dump the peaches & juice in a non reactive saucepan along with the crushed pineapple & juice, cinnamon, allspice, red wine vinegar, & water
8
Bring just to a boil, on the stove, then shut off the flame
9
After the Pork Loin has roasted for a 1/2 an hour. take it outta the oven and spoon about a 1/4 of the sauce over the top
10
Put the Pork Loin back in the oven and roast another 1/2 an hour or until it hits 160 on a meat thermomter
11
Take it outta the oven, cover it with foil & let it rest for 1/2 an hour
12
Serve the sliced Pork Loin with the sauce spooned over it & garnish with the chopped parsley

About this Recipe

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: American