Now, I know the point of us doing all Diabetic-friendly dinners this week is to show that you can have delicious meals that won't throw your blood sugar levels through the roof. Hopefully that will start tomorrow. Unfortunately, tonight's recipe let us down. I can't vouch for our blood sugar levels, but I can say with all honesty that tonight's recipe was, for lack of a better word, blah.
At first I was excited because it literally took me less than ten minutes to get the pork in the oven. It was very fast and very easy! Unfortunately, the pork then had to cook for 70 minutes and then another 30. Generally I only make pork tenderloin on a weekend or on a day when I only work for a few hours in the morning, but we've had the pork in the fridge for a week and I didn't want it to go bad. So, we decided to find a new Diabetic recipe to use.
I got home at a little after 6:00pm and had the pork in the oven by 6:20pm (I, of course, had to check Facebook and change out of my work clothes first). Then, I waited. Then I basted. And then I waited some more. The pork was done (according to the recipe instructions) two hours later. I took it out of the oven and let it sit while I broiled some asparagus (which was delicious, so at least the whole meal wasn't a bust!). Visually it was nothing special, just a pink log of meat, but I was taught not to judge a book by its cover, so I was still hopeful. I cut myself a few pieces, dished up some asparagus and sat down to eat what I had hoped would be a culinary masterpiece. I mean, it was going to be the subject of my first "guest blog" so it HAD to be, right?! Well, as I said before, it was just blah. Nothing special. There was hardly any flavor and the recommended cooking time was way too long. The pork was dry. Normally we have to cook things quite a bit longer than recipes suggest because something is off with our oven. Not the case with this recipe! I even checked the temperature of the pork with a meat thermometer. And there was no "glaze" either.
Well, there's always tomorrow. I mean, if I blew you all away with our first meal of the week, then where would we have to go from there?!
As promised, I'm posting the recipe. But only because we promised... =)
Apple Glazed Pork Roast
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- 2 pounds loin of pork
- 1/2 cup apple juice
- 1 tablespoon Worcestershire sauce
- 1 small apple, peeled cored and sliced
- Trim all the visible fat from the roast.
- Place the meat on a rack set into a roasting pan.
- Mix together the apple juice, sliced apple and Worcestershire sauce.
- Pour the apple juice mixture over the meat. Cover.
- Roast in a preheated 350 degree F. oven for about 70 minutes. Continue cooking and baste with pan juices for about 30 minutes or until glazed and the meat thermometer registers "well done for pork".
| Nutritional Information (Per Serving) | |
| Calories: | 194 |
| Protein: | 17.5 g |
| Sodium: | 66 mg |
| Cholesterol: | 56 mg |
| Fat: | 11.2 g |
| Carbohydrates: | 4.8 g |
| Exchanges: | 1/4 Bread/Starch, 2-1/2 Medium-Fat Meat |
| Source: The Diabetic Newsletter | |
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I don't think Tracy gave this recipe enough credit. I can't say for the cooking time, but the flavor wasn't too bad. It was nice that I could eat it cold as leftovers. My suggestion for change would be to add some extra juice and an extra apple. Otherwise it was ok.
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