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home : lifestyle : food   April 30, 2016

8/28/2013 5:48:00 AM
Pork loin never tasted so good


I used pork roast. Even if you don't like apricots, this tangy glaze is perfect for any meat. NewsTribune photo/Cindy Rolando
+ click to enlarge

I used pork roast. Even if you don't like apricots, this tangy glaze is perfect for any meat. NewsTribune photo/Cindy Rolando

Most of the recipes in
+ click to enlarge
Most of the recipes in "Healthy Calendar" are easy to make and delicious to eat.
NewsTribune photo/Cindy Rolando
TANGY APRICOT-GLAZED PORK TENDERLOIN

Makes 4 servings Serving size: ¼ recipe Prep time: 5 minutes
1  pound pork tenderloin
½ cup sugar-free apricot preserves
¼ cup apple cider vinegar
½ tablespoon dried sage
½ tablespoon dried basil
½ tablespoon dried thyme
2  garlic cloves, minced
½ teaspoon salt, optional
½ teaspoon ground black pepper
Preheat oven to 350 degrees. Trim tenderloin of all visible fat. Set aside.
In small saucepan, combine preserves, vinegar, herbs, and garlic over medium heat. Simmer for 3 minutes to make a glaze.
Season all sides of the tenderloin with salt (optional) and pepper. Place tenderloin in a shallow baking dish.
Coat tenderloin with apricot glaze and bake for 30 minutes or until pork is done.
Chef’s Tip: The tenderloin is a lean cut of any meat. Typically, round or loin cuts are leaner meats.


Cynthia Rolando
Editor



This is the final episode of the “Healthy Calendar Diabetic Cooking 2nd edition” cookbook. I’ve been pleasantly surprised at how tasty most of the recipes have been since they were designed for a low-carbohydrate diet. I don’t know exactly what I was thinking. Perhaps that if you were diabetic you have to give up everything I consider good — bread, pasta, desserts.
And while sugar should not be a first ingredient in a diabetes diet, there are some things that you still can enjoy.
The cookbook is organized by the week and includes a menu and shopping list so you’re not doing that impulse buying at the grocery store. Co-author Lara Hamiliton-Rondinelli is a registered dietitian. Some of her favorite recipes include spicy sweet potato fries, chicken tostadas, banana chocolate chip bread, sloppy joes, roasted asparagus and veggie chili.
If you search for Rolando, you can find some of the previous blogs posted.
Next month, look for recipes for the holidays as we start a new cookbook.
Copyright © 2012 American Diabetes Association. From Healthy Calendar Diabetic Cooking, 2nd edition. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at http://www.shopdiabetes.org




Cindy's Experience
 All ingredients were easy to find. The day I visited the grocery, I found no pork loin, however, so I opted for a pork roast, another lean pork product.
I made the glaze the night before and then heated it in the microwave so it was a little warm before baking. Then after it baked, I spooned the glaze in the pan over the sliced pork.
No rocket science here but I do think it was better the first time around rather than reheated. It was tasty and a little different.
Exchanges/Choices
1/2 Carbohydrate 3 Lean Meat
Calories 145
Calories from fat 25
Total fat 3.0 g
Saturated fat 1.0 g
Trans fat 0.0 g
Cholesterol 60 mg
Sodium 40 mg
Potassium 410 mg
Total carbohydrate 11 g
Dietary fiber 0 g
Sugars 0 g
Protein 22 g
Phosphorus 205 mg










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