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Now that fall is in the air and we don’t mind having the oven on, even welcome it some days, why not try this tasty meal featuring rosemary pork roast and pineapple souffle? And the aroma in your kitchen will be mouthwatering as this meal cooks in your oven!
ROSEMARY PORK ROAST
3 to 3 1/2 lb. pork tenderloin
1/2 cup chopped green onions
2 1/4 cups chicken broth
1/2 cup red wine vinegar
2 tbsp extra virgin olive oil
4 cloved garlic, minced
1 tbsp fresh rosemary, minced (or 1 tsp dried, crushed)
pepper to suit your taste
1 tsp salt, optional
2 tbsp cornstarch
1/4 cup cold water
Place roast in a large resealable plastic bag. Combine onions, 1/4 cup of the chicken broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Refrigerate 4-8 hours, turning occasionally.
Preheat oven to 350 degrees. Remove roast from refrigerator and bag. Place roast, fat side up, in an ungreased shallow roasting pan. Combine marinade with the remaining broth and pour over roast. Sprinkle with salt, if desired. Bake, uncovered, for 2 to 2 1/2 hours or until a meat thermometer reads 160 to 170 degrees. Remove from oven and pan and place on a warm serving platter. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Bring juices to a boil over medium heat; boil, stirring, for 2 minutes. Serve with roast.
PINEAPPLE SOUFFLE
2 cans (16 oz each) crushed pineapple in it’s own juice–do not drain
1/4 cup flour
3/4 cup Splenda
1/4 cup sugar
2 eggs
white bread slices, crusts removed
melted butter
Preheat oven to 350 degrees.
In a medium mixing bowl, whisk together pineapple, flour, Splenda, sugar and eggs. Pour into a shallow casserole dish. Cut bread slices into small squares. Dip squares individually into melted butter and place on top of mixture in dish. Bake 45-60 minutes until lightly browned.
Note: This is a recipe from the Crystal River Inn in San Marcos, Texas. I reworked it to make it more diabetic friendly.
Enjoy!
For more of Linda’s recipes visit her website at http://diabeticenjoyingfood.squarespace.com She also shares vintage recipes at her blog grandmasvintagerecipes.blogspot.com
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I live by myself and all the pulled pork answers on here are for a family. I just want like about four servings for me to eat for a couple of days. Any suggestions would be appreciated on a condensed version for me. Thanks
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I have ground pork and I’m thinking about making burgers out them. Maybe something that includes breadcrumbs?
Review
With such past triumphs as Hot Links and Country Flavor, Real Beer and Good Eats and The Complete Meat Cookbook Bruce Aidells has established himself as a god-like carnivore among mere mortals. His taste buds know no bounds, his thirst for the next best recipe absolutely unquenchable. “I am a restless cook and adventurous eater,” he says in the beginning of Bruce Aidells’s Complete Book of Pork, perhaps his greatest cookbook yet. Maybe the dog has been hooked up with hu…
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Its my first time cooking and its for my friends gathering. They would like me to start off with an Italian risotto, followed by a spaghetti dish, a steak for the main course and end of with a simple ice cream sundaes(our favourite). But everywhere I go, they always use wine, pork steaks recipe that I find. The gathering s this saturday and I have 5 days to work on it. HELP!!!
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