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Thursday, October 9, 2008

*Seeded Pork Roast* (Diabetic Recipe)

Hello everyone! how are you today? Today's recipe for the diabetic is Seeded Pork Roast for the crockpot. If you have a food processor, you can process the seeds into a fine dust. This pork goes good with mashed potatoes and a vegetable. I'm making this short and sweet. Enjoy!

*Seeded Pork Roast* (Diabetic Recipe)

Servings: 12

3 Lb. Pork Shoulder, whole, lean, Raw (Boneless)
2Tbls. Soy Sauce, Low Sodium
1½ Tsp. Anise Seed Crushed
1½ Tsp. Fennel Seed, Crushed
1½ Tsp. Caraway Seeds, Crushed
1½ Tsp. Dill Seed, Crushed
1½ Tsp. Celery Seeds, Crushed
½Cup Beef Broth, Fat Free, Unsalted
2/3 Cup Apple Juice
1 Tbls. Cornstarch

Remove the fat from meat. If needed, cut meat to fit into a 3 1/2 to 5-quart slow cooker. Brush the soy sauce over the meat. Take a large piece of foil and combine all the seeds. Roll roast in seeds to coat evenly. Place the meat in the crockpot. Pour the broth and 1/3 cup of the apple juice around meat. Cover and cook on low-heat setting 9 to 10 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Place meat on a serving platter, reserving cooking liquid. Cover the meat with foil to keep warm. For gravy, strain the liquid and skim fat. Transfer liquid to a small saucepan. In a small bowl mix the remaining 1/3 cup apple juice and cornstarch. Slowly stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Continue to cook and stir 2 minutes longer. Serve gravy with meat. Makes: 12, 4 oz. servings.

Per Serving: 355 Cal (62% from Fat, 35% from Protein, 4% from Carb); 30 g Protein; 24 g Tot Fat; 9 g Sat Fat; 11 g Mono Fat; 2 g Poly Fat; 3 g Carb; 0 g Fiber; 0 g Sugar; 43 mg Calcium; 2 mg Iron; 237 mg Sodium; 107 mg Cholesterol.

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