Apple Cranberry Stuffed Pork Roast

This apple cranberry stuffed pork roast recipe is based on a recipe from Simply Recipes at www.elise.com. My wife wondered about going to the trouble of butterflying the roast, but the results were worth what turned out to be not a lot of effort. This is the kind of meal you could serve to anyone and they'd never know it had the sodium removed. I was going to grill it, but ran out of propane, so it ended up being finished in the oven.

Filling
2/3 c apple cider
1/4 c cider vinegar
1/2 c Light Brown Sugar,Packed
1 T Dried Shallots
1 c Dried Apples
1/2 c dried cranberries
1 t Ginger
1/2 t yellow mustard seeds
1/2 t ground allspice
1/8 t Cayenne
Pork Roast
2 lb boneless center-cut pork loin roast

Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Remove from heat, set aside and reserve this liquid for use as a glaze. Preheat oven to 350F or prepare your grill for indirect heat. Lay the roast down, fat side up. Insert the knife into the roast 1/2-inch horizontally from the bottom of the roast, along the long side of the roast. Make a long cut along the bottom of the roast, stopping 1/2 inch before the edge of the roast. You might find it easier to handle by starting at a corner of the roast. Open up the roast and continue to cut through the thicker half of the roast, again keeping 1/2 inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out. Spread out the filling on the roast, leaving a 1/2-inch border from the edges. Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine at 1-inch intervals. Place roast on a rack in a roasting pan, place in oven, on the middle rack. You can also grill the roast, using indirect heat. Preheat the grill. Wipe the grates with olive oil. Place roast, fat side up, on the side of the grill that has no coals underneath. Place the lid on the grillIf you are grilling, turn roast half way through the cooking. Cook for 45 to 60 minutes Brush with half of the glaze and cook for 5 minutes longer. Remove the roast from the oven or grill. Place it on a cutting board. Cover with foil to rest and keep warm for 15 minutes before slicing. Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the roast. Serve with remaining glaze.

Yield: 6 Servings

Sodium Category: LowSodium

Diabetic Exchanges
0 Starch
1 Fruit
0 Milk
1 Other Carbohydrates
0 Vegetable
5 Lean Meat
0 Very Lean Meat
0.5 Fat

Nutrition Facts Serving Size 1 Helping Servings Per Recipe 6 Amount Per Serving
Calories	442
Calories from Fat	121
% Daily Values *
Total Fat 13 gr   Saturated Fat 5 gr   Polyunsaturated Fat 1 gr   Monounsaturated Fat 6 gr Cholesterol 114 mg Sodium 103 mg Potassium 1012 mg Carbohydrates 35 gr   Dietary Fiber 0.8gr Protein 44 gr	20% 23%     38% 4% 25% 12% 3%
Vitamin A Vitamin C Calcium Iron	1% 4% 5% 13%
* Percent Daily Values are based on a 2000 calorie diet