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Dan the Man's Pork Loin Roast

Dan the Man's Pork Loin Roast

This diabetic recipe for grilled pork loin roast features flavor from soy sauce, jerk seasoning, brown sugar substitute and a little bit of bourbon. Pair with sautéed spinach to round out the meal.

Southern Living NOVEMBER 2008

  • Yield: Makes 8 servings
  • Prep time:15 Minutes
  • Chill:2 Hours
  • Stand:40 Minutes
  • Grill:45 Minutes

Ingredients

  • 1/2 cup lite soy sauce
  • 1 tablespoon Caribbean jerk seasoning
  • 1 (3-lb.) boneless pork loin roast, trimmed
  • 1/4 cup brown sugar blend sweetener
  • 1/4 cup bourbon

Preparation

1. Stir together lite soy sauce and jerk seasoning. Place roast in a 2-gal. zip-top plastic freezer bag. Pour soy sauce mixture over roast. Seal bag, and chill 2 to 12 hours, turning occasionally.

2. Preheat grill to 350° to 400° (medium-high). Remove roast from marinade, discarding marinade. Pat roast dry with paper towels. Let stand at room temperature 30 minutes.

3. Stir together brown sugar blend sweetener and bourbon in a microwave-safe glass measuring cup. Microwave at HIGH 1 minute or until sugar blend is dissolved, stirring after 30 seconds.

4. Grill roast, covered with grill lid, over 350° to 400° (medium-high) heat 25 minutes. Baste with brown sugar blend mixture; turn and baste other side. Grill, covered with grill lid, 20 minutes or until a meat thermometer inserted into thickest portion registers 145°, basting after 10 minutes. Remove from heat, and let stand 10 minutes before slicing.

Note: For testing purposes only, we used Splenda Brown Sugar Blend Sweetener.

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