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1 hrs 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.
Units: US | Metric
Serving Size: 1 (156 g)
Servings Per Recipe: 6