Cider Pork Roast Recipe
- 1 boneless pork loin roast (2 pounds)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups apple cider or unsweetened apple juice, divided
- 3 sprigs fresh rosemary
- 1/2 cup dried cherries
- 5 teaspoons cornstarch
- 1. Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm.
- 2. Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat. Yield: 6 servings.
One serving (4 ounces cooked pork with 1/4 cup gravy) equals 298 calories, 9 g fat (3 g saturated fat), 89 mg cholesterol, 368 mg sodium, 20 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fruit.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer