Yield: 6 servings
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 1/2 pound well-trimmed boneless pork sirloin roast
1 cup chopped onion
1 cup apple cider or apple juice
1 1/2 teaspoons Dijon mustard
1 teaspoon dried sage
1/2 to 3/4 teaspoon caraway seed
1/2 teaspoon sea salt
1 to 2 tablespoons frozen apple juice concentrate
1. Preheat the oven to 325 degrees F.
2. Rub
the garlic powder and pepper over all sides of the roast. Coat a large
deep nonstick skillet with cooking spray and preheat over medium-high
heat. Add the roast and cook for a couple of minutes on each side or
until nicely browned.
3.
Remove the skillet from the heat scatter the onions over and around the
roast. Combine the cider or juice, mustard, sage, caraway seeds, and
salt in a bowl, whisk to mix well, and pour over the roast. Cover
the skillet tightly with foil and bake for about 3 hours or until the
roast is very tender. (Alternatively, transfer to a 3 1/2-quart slow
cooker and cook for about 4 hours at high or 8 hours at low setting.)
4.
Carefully remove the foil (steam will escape) and transfer the roast to
a cutting board. Cover loosely with foil and set aside.
5.
Strain the pan juices into a fat separator cup, reserving the onions
left in the strainer. Pour the defatted juices back into the skillet
and add the reserved onions and the apple juice concentrate. Use an
immersion blender to puree the sauce until smooth. Place
the skillet over medium-high heat and bring to a boil. Cook uncovered
for about 5 minutes, or until the juices are reduced to about 1 cup in
volume.
6. Slice the roast and serve hot with the sauce.
Nutritional Facts (per 3-ounce serving with 2 1/2 tablespoons sauce)
Calories: 201
Carbohydrates: 8 g
Fiber: 0.6 g
Fat: 5.9 g
Sat. Fat: 1.9 g
Cholesterol: 78 mg
Protein: 27 g
Sodium: 275 mg
Calcium: 26 mg
Potassium: 431 mg
GI rating: low
Diabetic exchanges: 3 lean meat, 1/2 fruit
