Note: Personally, as a diabetic, I do not add the extra cherry mixture to my plate when enjoying this roast. My recommendation is to use or not use based on your own blood sugar readings. Cherries do contain natural sugar.
Approximately 5-lb pork loin roast
salt to taste
freshly ground black pepper to taste
1 can cherry pie filling with Splenda
2 tbsp slivered or finely chopped plain almonds
1/2 tsp ground cinnamon
Preheat oven to 325 degrees.
Sprinkle the salt and pepper evenly over the roast. Place on meat rack in a roasting pan and place, uncovered, in 325-degree oven for 2 1/2 hours. Meat should reach an internal temperature of 175 degrees.
In a small mixing bowl combine the pie filling, almonds, and cinnamon until well blended. During the last 30 minutes of roasting, spread the glaze of the roast, reserving some to serve with the meat, and cover.
Remove roast from oven and let stand 10 minutes before carving. Serve with the reserved cherry mixture.
salt to taste
freshly ground black pepper to taste
1 can cherry pie filling with Splenda
2 tbsp slivered or finely chopped plain almonds
1/2 tsp ground cinnamon
Preheat oven to 325 degrees.
Sprinkle the salt and pepper evenly over the roast. Place on meat rack in a roasting pan and place, uncovered, in 325-degree oven for 2 1/2 hours. Meat should reach an internal temperature of 175 degrees.
In a small mixing bowl combine the pie filling, almonds, and cinnamon until well blended. During the last 30 minutes of roasting, spread the glaze of the roast, reserving some to serve with the meat, and cover.
Remove roast from oven and let stand 10 minutes before carving. Serve with the reserved cherry mixture.
Note: File Photo
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