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.

Recipe by Southern Living November 2008

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Recipe Summary

prep:
15 mins
chill:
2 hrs
stand:
40 mins
grill:
45 mins
total:
3 hrs 40 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Source

The Family Style Soul Food Diabetes Cookbook