Diabetic Dish of the Week - HARVEST PORK ROAST WITH VEGETABLES

This week's Diabetic Dish of the Week is - HARVEST PORK ROAST WITH VEGETABLES. Pork Roast, a package of dry Italian salad dressing mix, and Vegetables like; carrots, sweet potatoes, parsnips, onions, bell peppers make up this week's recipe! It's another Diabetic Friendly recipe from the Diabetic Gourmet Magazine website! At the Diabetic Gourmet site besides all the recipes you can find Diabetic Management Tips, Diabetes news, and more. So check it out today. Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

HARVEST PORK ROAST WITH VEGETABLES

Ingredients

3 pounds pork loin roast
1 (0.7-oz) package dry Italian salad dressing mix
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano leaves
8 cups fall vegetables, (carrots, sweet potatoes, parsnips, onions, bell peppers) cut into 1 to 1 1/2-inch chunks

Directions

1 - Heat oven to 350 degrees F. Place pork in shallow roasting pan. Blend Italian salad dressing mix, cumin and oregano in small bowl. Sprinkle half of seasoning mixture over pork; cook uncovered for 1 hour or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
2 - While pork is cooking, coat a separate baking dish with vegetable cooking spray and add vegetables. Sprinkle remaining seasoning over vegetables. Cover and roast in oven for 30 minutes. Remove cover, stir and continue roasting 15 to 30 minutes until vegetables are tender.
3 - Slice roast and serve with vegetables.
NOTES:
Mediterranean flavors and fall harvest vegetables complement this succulent pork roast. This tasty dish is a cinch to prepare and is sure to satisfy any appetite. Younger kids can help by setting the table and older kids can wash and chop your family’s favorite veggies.


Recipe Yield: Serves 6 to 8.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 182
Fat: 4 grams
Sodium: 65 milligrams
Cholesterol: 30 milligrams
Protein: 12 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/harvest-pork-roast-with-vegetables

Kitchen Hint of the Day!

For a tender pork loin....


When roasting a pork loin, cook it with the fat side down for the first 20 minutes, so that the fat begins to liquefy. Then turn the roast over for the balance of the cooking time, and the fat will baste the meat.

Herb Crusted Pork Tenderloin w/ Sliced New Potatoes and Boiled Mini Carrots

Dinner Tonight: Herb Crusted Pork Tenderloin w/ Sliced New Potatoes and Boiled Mini Carrots

Myself and a couple of friends visited the new Horseshoe Casino in Cincinnati today. They did an amazing job, it's a beautiful Casino. I got registered for the Million Dollar Give Away, to be drawn later today. Their giving away 1 Million Dollars on 4 drawings throughout the Summer, I believe this is the third drawing. Besides the Casino they have a wide assortment of restaurants, Steak and Seafood to BBQ and Booby Flay's Burger Palace. Beautiful job Cincinnati! For dinner tonight I prepared a Herb Crusted Pork Tenderloin w/ Sliced New Potatoes and Boiled Mini Carrots also a little side of some fresh sliced Peaches.





I used my favorite Pork Loin Roast recipe, Herb Crusted Pork Roast. Preheat your oven at 400 degrees. Then combine 2 tablespoons olive oil, 4 cloves garlic, minced, 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves, 1 teaspoon dried basil or 2 teaspoons fresh basil leaves, 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary, with Sea Salt and Ground Black Pepper for seasoning. You combine all the ingredients except the Salt and Pepper in a bowl and stir until well mixed. You then rub into your Pork Roast which will create the Herb Crust as it bakes. Roast the pork for 15 minutes, then reduce the heat to 350 degrees F and roast for an additional 30 minutes or until done. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. The Pork comes out perfect! The Herb Crust gives that extra taste to make it one delicious Roast! Love this recipe.

For side dishes I heated up a can of Del Monte Sliced New Potatoes. Just seasoned and boiled in it's own juices until heated through. I also boiled some Mini Carrots. In addition to those I had a few slices of some fresh sliced Peaches. My Mom had purchased them from Jungle Jim's Market, they were from South Carolina and delicious! For desert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.





Herb Crusted Pork Tenderloin

Ingredients

1 (4-pound) boneless pork loin, with fat left on
1 tablespoon sea salt
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary


Directions
Preheat oven to 400 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 15 minutes, then reduce the heat to 375 degrees F and roast for an additional 30 minutes or until done. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.