Autumn Pork Roast


2 lbs. lean boneless pork loin, trimmed of fat
1 tsp. garlic powder
1 tbsp. canola oil
1 cup water
1 tbsp. balsamic vinegar
1 very large purple onion peeled and cut into 6 wedges
½ cup unsweetened applesauce
1 tbsp. soy sauce
1 tbsp. Dijon mustard
½ tsp. nutmeg
ground black pepper to taste


  • Preheat oven to 350°F.
  • Rub pork on all sides with garlic powder and pepper.
  • Heat oil in a large ovenproof skillet or Dutch oven over medium heat.
  • Brown pork on all sides, including ends. Remove from skillet.
  • Add water and vinegar to pan and heat over low heat, stirring to dissolve brown bits on bottom. Pour into a cup.
  • Spread onion wedges on sides in pan and place pork on top. Pour vinegar mixture over pork.
  • Stir together applesauce, soy sauce, mustard and nutmeg. Pour over pork and cover pan with a lid or foil.
  • Roast about 1 hour until meat reaches an internal temperature of 160°F.
  • Remove pork and let rest for 10 minutes.
  • Slice pork and place on a serving platter garnished with onion wedges, browned side up. Pour any sauce from skillet over meat.

Allowance: Makes 6 servings
Count each serving as 4 proteins (group 6), ½ fat (group 7) and ½ restricted vegetables (group 2)

Recipe courtesy of

Category: Low carb.(also can use for general diets), Recipes Comments Off on Autumn Pork Roast

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