The idea for this came from The Diabetic Bible, but I modified it for my needs. Here it is:
Ingredients:
2 lb pork roast
1/2 cup white wine
dried apricots and cranberries (1/2 cup each - divide in half)
1/2 tsp each of ginger, ground cloves, and Chinese All Spice
foil wrap
For glaze:
1 tsp corn starch
Place roast on large piece of foil, and place on a grilling tin. Stab roast a few times with a fork. Pour wine over roast. Sprinkle on ginger, cloves, and all spice. Add 1/4 cup of apricots and cranberries. Wrap up in pocket format and put on grill. Grill at 400 degrees for about an hour, or until internal temps reach 165 degrees. Pull from grill and let rest for about 10 minutes.
Glaze:
Remove roast from foil. Pour juices and fruit from foil into small pan. Add remaining apricots and cranberries. Turn on medium heat. Mix cornstarch with a bit of water and pour into pan to thicken juices. Remove from heat and pour over the roast. Cut into 8-10 slices and serve.
Carb count: 10 carbs if you eat the fruit with your serving, 0 carbs if you don't! YUM!
We had it with mashed sweet potatoes and peas. You can also roast it in the oven, or use your slow cooker. No pictures, sorry. We ate it too fast!
