Chipotle Pork - 46g Carbs, 4g Fiber
From: www.prevention.
Keep pork loin on the menu! Citrus fruit spread and chipotle pepper lend
flavor to the roast as it cooks beside butternut squash, onion, and red
pepper. The result is a sweet and spicy dish that won't spike your blood
sugar.
SERVES: 4
Serving = 1/4 recipe
PREP: 15 min
COOK: 1 hr
STAND:10 min
TOTAL: 1 hr 25 min
2 Tbsp apricot or orange 100% fruit spread
1 canned chipotle pepper in adobo sauce
1 large onion, halved lengthwise and sliced
1 medium butternut squash, peeled, halved lengthwise, seeded, and
cut into 2" pieces
1 red bell pepper, cut into strips
1 Tbsp canola oil
1 boneless center-cut pork loin roast (1–1 1/4 lbs)
1/4 cup fresh cilantro leaves
1. Preheat the oven to 400 degrees F. In a small bowl, mash together
the fruit spread and chipotle pepper. Set aside.
2. In a large roasting pan, stir together the onion, squash, bell
pepper, and oil. Push the vegetables to the sides of the pan. Place
the roast in the middle.
3. Roast for 45 minutes to 1 hour, brushing the roast with the chipotle
mixture every 5 minutes during the last 15 minutes of cooking. The roast
is done when a thermometer inserted in the center reaches 155 degrees F
and the juices run clear.
4. Remove the roast to a plate. Let stand for 10 minutes before slicing.
Stir the cilantro into the vegetables and serve with the roast.
Recipe Tip - -
Store any remaining canned chipotle peppers in a resealable jar
in the refrigerator. Chop the peppers and add them with some
adobo sauce to stews, chilis, fajitas, and sautes.
Serves: 4
Nutrition per Serving:
359 Calories, 179mg Calcium, 46g Carbs, 4g Fiber,
Omega-3(g):0.
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