bunyan's diabetic mambo pork roast

★★★★★ 1 Review
chefbunyan avatar
By Paul Bushay
from Mesa, AZ

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

★★★★★ 1 Review
serves 6
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For bunyan's diabetic mambo pork roast

  • 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
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How To Make bunyan's diabetic mambo pork roast

  • 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

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