Prep 1 hr
Cook 1 hr 15 mins
You can use a boneless loin roast or tie together two one-ound tenderloins (not the same cut as loin) for this recipe. Do NOT overcook it, or it will be dry. The USDA now says pork is safe at 145 degrees, not 160, but be sure to let it rest before cutting. From "diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/4 other carbohydrates, 4 1/4 very lean meat, 2 3/4 fat.
- 2 lbs boneless pork roast
- 1 tablespoon coriander seed, crushed (see step 2)
- 1 tablespoon molasses
- 2 garlic cloves, minced
- 1⁄2 teaspoon anise seed
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon dried mint, crumbled
- Score the roast with slashes one inch apart.
- Place the coriander seeds in a plastic bag and pound them with a heavy object like a meat pounder or heavy skillet to crush them.
- In a small bowl mix the molasses and remaining ingredients. rush the mixture all over the roast; cover and refrigerate roast at least one hour.
- Preheat oven to 350 Fahrenheit. Roast the meat 75 minutes or until internal temperature reached 160 Fahrenheit *(use your judgement on 145 versus 160).