Roast Loin of Pork with Herbed Dried Cherry Glaze -

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Roast Loin of Pork with Herbed Dried Cherry Glaze

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By M.J. Smith

Posted July 23rd, 2007

FabulousFoods.com Recommends: Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat, by Bruce Aidells, (2004, William Morrow Cookbooks)

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Servings:	8
Author Notes:	This wonderful recipe is used with permission from Year-Round Holiday Meals in Minutes, by M.J. Smith, R.D., Chronimed Publishing, 1995 (unfortunately now out of print, but check your used bookstores). Our own Marilyn Helton provided the nutritional info so diabetics can plan this recipe into their menus.Â This recipe is part of Marilyn's feature on Diabetic Cooking with Cherries. For lots more diabetic cooking and recipes, visit Marilyn's website Cinnamon Hearts.
Ingredients:	2 to 2 1/2 pounds pork tenderloin roast Glaze: 1/2 cup dried cherries 1 1/2 cups unsweetened applesauce 2 tablespoons frozen cranberry juice cocktail concentrate 2 tablespoons Dijon style mustard 1/4 cup brown sugar 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 teaspoon ground cloves
Instructions:	Makes 8 (3 oz) Servings Preheat oven to 325Â°F. Trim tenderloin well, and place on a rack above a roasting pan. Roast uncovered for 1-1/2 to 2 hours. In a small mixing bowl, combine ingredients for glaze, and set aside at room temperature while the meat roasts. This allows the cherries to become soft. Baste roast with glaze during final 30 minutes of roasting. Micro-cook remaining glaze in a glass or stoneware pouring vessel for 3 minutes on High power. Serve on the side with the sliced pork roast. Per 1/2 Cup Serving: 266 Cal; 5g Total Fat; 27g Carb; 28g Protein; 186mg Sodium; 90mg cholesterol Exchanges: 3 Lean Meat; 1-1/2 Fruit