Diabetic Recipes

Brazilian Pork Roast

(serves 6 with planned-overs)

Marinade:
2 garlic cloves, pressed or minced
1 teaspoon (5 ml) crushed dried thyme
1/2 teaspoon (2.5 ml) crushed dried oregano
1/2 teaspoon (2.5 ml) ground cumin
1 bay leaf, crushed
2 whole cloves
1/2 teaspoon (2.5 ml) freshly ground pepper
1/4 teaspoon (1.25 ml) cayenne pepper
3 tablespoons (45 ml) fresh lime juice
3 tablespoons (45 ml) fresh orange juice
1/2 tablespoon (7.5 ml) olive oil
 
3 10-ounce (900 g) pork tenderloins, trimmed of all fat
 
1 cup (236 ml) fresh orange juice
2 tablespoons (30 ml) chopped fresh ginger
1 tablespoon (12 g) packed light brown sugar
1/2 teaspoon (2.5 ml) ground cloves
12 7-inch (17.5 cm) fat-free flour tortillas, warmed
  1. Whisk together the marinade ingredients. Brush onto the pork tenderloins. Cover and marinate overnight or for at least 6 hours in the refrigerator.
  2. Before cooking, preheat the oven to 375°F (190° C). Place the tenderloins in a roasting pan.
  3. Place the orange juice, ginger, brown sugar, and cloves in a small saucepan. Bring to a boil and reduce until it has the consistency of maple syrup. Brush each tenderloin with the glaze and bake, basting twice, until an instant-reading meat thermometer inserted in the thickest part of the pork registers 160°F (71° C), about 20 to 25 minutes. Allow the meat to rest for 10 minutes before slicing.
  4. Thinly slice 1 1/2 of the tenderloins and serve with warmed tortillas and orange salsa. Securely wrap the remaining tenderloin and refrigerate for a second meal.
Per serving: 322 calories (8% calories from fat), 21 g protein, 3 g total fat (0.9 g saturated), 52 g carbohydrate, 2 g dietary fiber, 46 mg cholesterol, 717 mg sodium
Exchanges: 2 very lean meat, 3 1/2 carbohydrate (3 1/2 bread/starch)