Roast Loin of Pork with Herbed Dried Cherry Glaze

Note from Cheri: 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 tour used bookstores). Our own Marilyn Helton prvoded the nutritional info so diabetics can plan this recipe into their menus. For lots more low fat and diabetic friendly recipes and information, be sure to click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns, right here at Fabulous Foods.

2 to 2 1/2 lbs. pork tenderloin roast Glaze: 1/2 cup dried cherries 1 1/2 cups unsweetened applesauce 2 tblespoons 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

Makes 8 (3 oz) Servings Preheat oven to 325°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