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Lemon-Plum Pork Roast Recipe

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My mother often served this recipe for Sunday dinner. The drippings make a delicious gravy. (Leftovers would be wonderful in the recipe below.)

This recipe is:

Diabetic Friendly

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Lemon-Plum Pork Roast Recipe

Prep: 40 min. Bake: 1 hour + standing

Yield: 6 Servings

40 60 100

Ingredients

1 boneless pork loin roast (2 pounds)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup chopped onion
2 teaspoons butter
1/4 cup plum jam
3 tablespoons lemonade
2 tablespoons chili sauce
3/4 teaspoon soy sauce
1/2 teaspoon prepared mustard
1/4 teaspoon ground ginger
GRAVY:
1 tablespoon all-purpose flour
1/4 cup water

Directions

Sprinkle roast with garlic salt and pepper. Place roast fat side up in a shallow roasting pan. In a skillet, saute onion in butter until tender; stir in the remaining ingredients. Stir until heated. Pour over roast.
Bake, uncovered, at 350° for 1 hour or until a meat thermometer reads 160°. Remove roast to a serving platter and keep warm. Let stand for 10 minutes.
Pour drippings and loosened brown bits into a bowl. Skim fat. In a small saucepan, combine flour and water until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy. Yield: 6 servings.

Nutritional Analysis: One 3-ounce cooked portion with 1/3 cup gravy (prepared with reduced-sodium soy sauce) equals 269 calories, 9 g fat (4 g saturated fat), 87 mg cholesterol, 368 mg sodium, 16 g carbohydrate, 0 fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.

Originally published as Lemon-Plum Pork Roast in Cooking for One or Two Cookbook , p186

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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