Frank's Recipes! Low Fat Roasted Honey Pepper Pork

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Low Fat Roasted Honey Pepper Pork

1 boneless pork loin roast (about 2 1/2 lbs.)
1/4 cup honey
2 tablespoons Dijon-style mustard
2 tablespoons crushed mixed peppercorns*
1/2 teaspoon thyme, crushed
1/2 teaspoon salt
Honey Cranberry Relish (recipe follows)
Garnish: fresh thyme and cranberries

Carefully score roast 1/2 inch deep completely around roast, taking care not to cut string holding roast together. Combine all remaining ingredients; mix well. Spoon or brush 2/3 of honey mixture over pork to coat. Place meat on roasting rack in baking pan. Roast at 300 F 1 hour; brush with remaining honey mixture and cook about 45 minutes or until thermometer inserted into thickest part registers 170 F. Cool 10 minutes before slicing. Garnish with fresh thyme and cranberries. Serve with Honey Cranberry Relish.

Makes 8 servings.

Nutritional Analysis Per Serving: 369 Cal., 30 g pro., 11 g fat (26% Cal. from fat), 38.6 g carb., 85 mg chol., 2 g fiber and 275 mg sodium.

HONEY CRANBERRY RELISH:
Coarsely chop 1 package (12 oz.) fresh or frozen whole cranberries** and 1 medium orange in food processor or by hand. Stir in 3/4 cup honey. Bring to boil over medium-high heat and cook 3 to 4 minutes. Cool.

Makes 2 1/4 cups.

Tips: Line baking pan with aluminum foil for easy clean-up.
Orange blossom honey adds exceptional flavor to relish.

* Black or white peppercorns can be substituted.
** One can (15 oz.) whole cranberries can be substituted.