- reserved marinade. Transfer to a serving platter. Let stand for 10
- minutes before slicing.
- Meanwhile, in a small saucepan, combine cornstarch with the remaining
- sherry and 1 cup marinade. Bring to a boil; cook and stir for 2
- minutes or until thickened. Serve with roast. Yield: 12 servings.
Nutritional Facts: 3 ounces cooked pork with 5 teaspoons sauce equals 229 calories, 8 g fat (3 g saturated fat), 55 mg cholesterol, 51 mg sodium, 15 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer