Juicy slices of spicy glazed pork have seemingly endless palate-pleasing possibilities. Lay them on a salad of dark leafy greens with a creamy vinaigrette, use them to fill whole wheat wraps or open-faced sandwiches or dine on them with an intriguing side dish or tasty sauce.
1 boneless pork loin roast, tied (2 pounds)
2 tablespoons low sugar apricot preserves or preserves of your choice
1/4 cup firmly packed brown sugar
Juice of a lime (1 to 2 tablespoons)
2 tablespoons dark rum
2 garlic cloves, minced
2 teaspoons ground ginger
1 bay leaf, finely crumbled
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon ground black pepper or to taste
Preheat oven to 375 degrees F. Place pork in large roasting pan. Roast until meat thermometer inserted into center registers 160 degrees F., about 1 1/2 hours. Remove from oven and cut string off pork. Increase oven temperature to 450 degrees F. Mix remaining ingredients in a small bowl until paste forms. Spread spice paste over pork. Continue roasting for 8 more minutes to melt glaze onto meat. Remove from oven and transfer pork to platter to rest for at least 10 minutes to allow juices to redistribute. Slice pork and serve.
Nutritional Analysis (per serving): Calories 259 (38% from fat); Protein 31 grams; Carbohydrates 4 grams; Fiber less than 1 gram; Total Fat 11 grams (Saturated Fat 4 grams; Monounsaturated Fat 5 grams; Polyunsaturated Fat 2 grams); Cholesterol 95 milligrams; Sodium 360 milligrams.
Recipe courtesy of Personal Chef Michele Thompson, MS