Chipotle Pork - 46g Carbs, 4g Fiber

From: www.prevention. com Sugar-Busting DTOUR Dinners 

Keep pork loin on the menu! Citrus fruit spread and chipotle pepper lend 

flavor to the roast as it cooks beside butternut squash, onion, and red 

pepper. The result is a sweet and spicy dish that won't spike your blood 

sugar.

SERVES: 4

Serving = 1/4 recipe

PREP: 15 min

COOK: 1 hr

STAND:10 min

TOTAL: 1 hr 25 min

2 Tbsp apricot or orange 100% fruit spread

1 canned chipotle pepper in adobo sauce

1 large onion, halved lengthwise and sliced

1 medium butternut squash, peeled, halved lengthwise, seeded, and 

cut into 2" pieces

1 red bell pepper, cut into strips

1 Tbsp canola oil

1 boneless center-cut pork loin roast (1–1 1/4 lbs)

1/4 cup fresh cilantro leaves

1. Preheat the oven to 400 degrees F. In a small bowl, mash together 

the fruit spread and chipotle pepper. Set aside.

2. In a large roasting pan, stir together the onion, squash, bell 

pepper, and oil. Push the vegetables to the sides of the pan. Place 

the roast in the middle.

3. Roast for 45 minutes to 1 hour, brushing the roast with the chipotle 

mixture every 5 minutes during the last 15 minutes of cooking. The roast 

is done when a thermometer inserted in the center reaches 155 degrees F 

and the juices run clear. 

4. Remove the roast to a plate. Let stand for 10 minutes before slicing. 

Stir the cilantro into the vegetables and serve with the roast.

Recipe Tip - -

Store any remaining canned chipotle peppers in a resealable jar 

in the refrigerator. Chop the peppers and add them with some 

adobo sauce to stews, chilis, fajitas, and sautes.

Serves: 4

Nutrition per Serving: 

359 Calories, 179mg Calcium, 46g Carbs, 4g Fiber, 

Omega-3(g):0. 1, Vitamin D(IU):0

Related Posts :