Mustard-Maple Pork Roast

While it seems Sunday special, this roast comes from our 2004 Simple Everyday Diabetic Meals.

SERVINGS: 8 servings

CARB GRAMS PER SERVING: 29

Rated :

by 5 people

gspatterson491 says:

It was fast and easy to prepare and the meat was so moist. Delicious.

Nutrition Facts Per Serving:

Servings: 8 servings
Calories 281
Total Fat (g) 10
Saturated Fat (g) 3
Cholesterol (mg) 51
Sodium (mg) 309
Carbohydrate (g) 29
Fiber (g) 3
Protein (g) 19
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Starch (d.e.) 1.5
Vegetables (d.e.) 1
Lean Meat (d.e.) 2
Fat (d.e.) .5

1	2- to 2-1/2- pound boneless pork loin roast (single loin)
2	tablespoons Dijon-style mustard
1	tablespoon maple-flavored syrup
2	teaspoons dried sage, crushed
1	teaspoon finely shredded orange peel
1/2	teaspoon salt
1/4	teaspoon ground black pepper
20	to 24 tiny new potatoes
16	ounces packaged, peeled baby carrots
1	tablespoon olive oil

1. Preheat oven to 325 degree F. Trim fat. combine mustard, syrup, sage, peel, 1/4 teaspoon of the salt, and pepper; spoon onto meat.

2. Place roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer into center. Roast, uncovered, for 45 minutes.

3. Meanwhile, peel a strip of skin from potatoes. Cook potatoes in boiling water for 5 minutes. Add carrots; cook for 5 minutes.

4. Drain vegetables; toss with oil and 1/4 teaspoon salt. Place in pan around meat. Roast, uncovered, for 45 minutes to 1 hour or until thermometer registers 155 degree F.

5. Remove from oven; cover with foil. Let stand for 15 minutes. (The temperature of the meat will rise 5 degree F.) Makes 8 servings.

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Comments & Ratings

Comments ( 4 )

gspatterson491 wrote:

It was fast and easy to prepare and the meat was so moist. Delicious.

1/26/2010 08:37:30 AM Report Abuse

marthadiazl wrote:

SIN FALTA LO PROBARE! MUCHAS GRACIASPOR ESTAS DELICIAS.

12/15/2009 01:52:16 PM Report Abuse

johanna005 wrote:

what do you do with the "strip of skin from potatoes"?

12/10/2009 02:45:57 PM Report Abuse

anonymous wrote:

Sounds great for Fall or Wintertime. How about the Gravy, are there enough drippings for a sauce ? What should I deglaze the roaster pan with ? Thanks

11/18/2009 11:52:51 AM Report Abuse