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"My Ukrainian great-grandmother made something similar to this roast when I was young," recalls Michelle Nichol of Bedford, Nova Scotia. " I don't have her recipe, so I adapted one from a Russian cookbook to suit my family's tastes. It's well worth the effort...the velvety gravy is absolutely delicious!"
This recipe is:
Nutritional Analysis: One serving (3 ounces cooked pork with 1/4 cup gravy) equals 221 calories, 9 g fat (4 g saturated fat), 72 mg cholesterol, 446 mg sodium, 8 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
Originally published as Roast Pork Paprikash in
Light & Tasty
June/July 2004, p58
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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