Sunday’s Pork Roast Dinner Recipe – Roasted Pork

January 19, 2020 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Pork, pork roast, Sunday’s Pork Roast Dinner Recipe | Leave a comment
Tags: baking, Cooking, Diabetes Self Management, Dry Sherry, Food, Garlic, Pork, Pork Tenderloins, recipes, Red Pepper Flakes, Reduced Sodium Soy Sauce, Roasted Pork, Sunday’s Pork Roast Dinner Recipe

This week’s Sunday’s Pork Roast Dinner Recipe is a Roasted Pork. This week’s dish of Roasted Pork is a low-carb and succulent Asian-inspired recipe. Made using 2 Whole Pork Tenderloins, Reduced Sodium Soy Sauce, Dry Sherry, Garlic, and Red Pepper Flakes. It’s a Diabetic Friendly Dish and is only 199 calories and 2 net carbs per serving! A good pairing would be Rice or a Homemade Slaw. You can find this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Roasted Pork
A low-carb and succulent Asian-inspired dish!

Ingredients
3 tablespoons barbecue sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced
1/2 teaspoon crushed Szechuan peppercorns or red pepper flakes
2 whole pork tenderloins (about 1 1/4 to 11/2 pounds total)

Directions
Yield:
4 servings

Serving size:
1/4 of total recipe

1 – Preheat oven to 350°F. Combine barbecue sauce, soy sauce, sherry, garlic, and peppercorns in small bowl.

2 – Brush one-fourth of mixture evenly over each roast. Place roasts on rack in shallow foil-lined roasting pan. Cook roasts 15 minutes; turn and brush with remaining barbecue sauce mixture. Continue to cook until internal temperature reaches 165°F when tested with meat thermometer inserted in thickest part of roast. (Timing will depend on thickness of pork; test at 30 minutes.)

3 – Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Slice diagonally and serve warm with rice, if desired. Or, for use in other recipes, cut into portions and refrigerate up to 3 days or freeze up to 3 months.

Variation: For Chinese Barbecued Pork, add 1 teaspoon red food coloring to barbecue sauce mixture. Prepare roasts as recipe directs. Roasts can be grilled over medium coals until an internal temperature of 155°F is reached. (Turn pork after 8 minutes; check temperature at 16 minutes.)

Nutrition Information:
Calories: 199 calories, Carbohydrates: 3 g, Protein: 32 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 101 mg, Sodium: 301 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/roasted-pork/

 

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