Ingredients
Stuffing:
1 T margarine or butter
1/3 C chopped green onions
1 tsp ground cumin
1/2 tsp curry powder
1 C chopped mixed dried fruits, such as
apricots, prunes, apples, cranberries
1/2 C soft bread crumbs
1 tsp grated orange rind
1 egg, beaten
Salt and pepper
3 lbs boneless pork loin roast
2 tsp vegetable oil
1 lg clove garlic, minced
1 tsp rubbed sage
1/2 tsp dried thyme
1 T flour
1/2 C white wine or chicken stock
3/4 C chicken stock
Preheat oven to 350 degrees F.. Use roasting pan with rack.
Stuffing:
In a small skillet, melt butter over medium heat.
Add green onions, cumin and curry powder; cook, stirring,
for 2 minutes or until softened.
Combine onion mixture, dried fruits, bread crumbs, orange rind and egg; season with salt and pepper.
Remove strings from pork roast; unfold roast and trim excess fat. Place pork roast, boned side up, on work surface. Cover with plastic wrap and pound using a meat mallet to flatten slightly. Season with salt and pepper; spread stuffing down center of meat. Roll the pork around the stuffing and tie securely at 6 intervals with butcher's string.
Place roast on rack in roasting pan. In a small bowl, combine oil, garlic, sage and thyme; spread over pork roast and season with salt and pepper.
Roast in preheated oven for 1-1/2 to 1-3/4 hours
or until meat thermometer registers 160 degrees F.
Remove roast to cutting board; tent with foil and let stand for 10 minutes before carving.
Pour off fat in pan. Place over medium heat; sprinkle with flour. Cook, stirring, for 1 minute or until lightly colored. Add wine or stock; cook until partially reduced. Add stock and bring to a boil, scraping any brown bits from bottom of pan. Season with salt and pepper to taste. Strain sauce through a fine sieve into a warm sauceboat. Cut pork into thick slices and serve accompanied with gravy.
Nutritional Information Per Serving (1/10 of recipe): Calories: 258, Fat: 8 g, Carbohydrate: 12 g, Fiber: 1 g, Protein: 32 g, Sodium: 173 mg, Cholesterol: 119 mg
Diabetic Exchanges: 2/3 Fruit, 4-1/2 Lean Meat
