Serving roast turkey for Christmas dinner is a tradition for some Americans, but many of us find that it's just too soon after Thanksgiving to serve turkey again. This is why so many people turn to beef and pork roasts for Christmas dinner - and why we have this collection of 10 delicious diabetic-friendly roasts to consider for this year's feast (all shown below).

Nothing is more memorable than the unexpected. "Honey and Sage-Roasted Rack of Pork" is perfect for large holiday gatherings and for serving, two roasts can be positioned with bones interlaced (as in the photo above).

Dazzle your guests with "Crown Roast of Pork with Walnut-Rhubarb Stuffing" or treat them to something hearty with the "Beef Rib Roast with Lemon Glazed Carrots and Rutabagas" or "Parmesan-Crusted Tenderloin with Mushroom Sauce."

"Roast Leg of Pork with Glazed Dried Fruits" is a richly-flavored roast that will let you feed a houseful of hungry guests effortlessly. Served with a mixture of dried apricots, apples and other fruits, the richness of this "wow them" centerpiece is balanced with a touch of sweetness.

Enjoy the tastes of Autumn with "Pork Roast with Sweet Potatoes, Pears and Rosemary," "Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy," or "Three-Mustard Beef Round Tip with Roasted Baby Carrots and Brussels Sprouts.

A simple rub of dried rosemary, sage and other herbs lends flavor and a touch of elegance to the "Herb-Crusted, Boneless Leg of Pork." For something simply elegant, the "Mustard-Crusted Pork Roast" offers a crunchy mustard-crumb coating.

You will find all of these recipes below, along with complete nutritional information to help make your holiday meal planning easier. You can also find more recipes in our Diabetic Christmas Recipes area. Merry Christmas!

Herb-Crusted, Boneless Leg of Pork

Herb-Crusted, Boneless Leg of Pork Recipe - Diabetic Gourmet Magazine - DiabeticGourmet.com

A boneless fresh leg of pork is a welcome break from usual holiday fare. A simple rub of dried rosemary, sage and other herbs lends flavor and a touch of elegance to this easy roast.

Serves 8-10, with leftovers.
View Alone: Herb-Crusted, Boneless Leg of Pork

Ingredients

  • 3-1/2 to 4 pound boneless leg of pork, (fresh ham)
  • 1 tablespoon olive oil, OR vegetable oil
  • 1 tablespoon paprika
  • 1 tablespoon dried sage, crushed
  • 2 teaspoons dried rosemary, crushed
  • 2 teaspoons garlic, minced
  • 1 teaspoon pepper, cracked
  • 1/2 teaspoon kosher salt, OR 1/4 teaspoon table salt

Directions

  1. Heat oven to 350 degrees F.
  2. Brush surface of pork with oil. In a small bowl, combine paprika, sage, rosemary, garlic, pepper and salt. Rub herb mixture over surface of pork.
  3. Place on rack in a shallow roasting pan.
  4. Roast for 1 hour (about 15 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F.
  5. Remove roast from oven; let rest about 10 minutes.

Nutritional Information Per Serving
Calories: 230
Protein: 31 g
Fat: 11 g
Sodium: 120 mg
Cholesterol: 100 mg
Saturated Fat: 4 g
Dietary Fiber: 0 g
Carbohydrates: 1 g

Beef Rib Roast with Lemon Glazed Carrots and Rutabagas

Beef Rib Roast with Lemon Glazed Carrots and Rutabagas Recipe - Diabetic Gourmet Magazine - DiabeticGourmet.com

Makes 8 to 10 servings.
View Alone: Beef Rib Roast with Lemon Glazed Carrots and Rutabagas

Ingredients

  • 1 well trimmed beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • Salt and pepper
  • 4 to 5 medium carrots, cut into 3 x 1/4 x 1/4 inch strips
  • 1 small rutabaga, cut into 3 x 1/4 x 1/4 inch strips
  • 1/2 cup water
  • 2 tablespoons butter
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon salt

Directions

  1. Heat oven to 350F. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.
  2. Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
  3. Meanwhile, place carrots, rutabaga and water in medium saucepan. Cover and cook over medium heat 13 to 15 minutes. Combine butter, brown sugar, lemon juice, lemon peel, dill weed and 1/4 teaspoon salt in small pan; cook over medium heat 2 to 3 minutes, stirring occasionally.
  4. Add butter mixture to vegetables; continue cooking, uncovered, 3 to 4 minutes or until vegetables are glazed, stirring occasionally.
  5. Carve roast into slices; season with salt and pepper, as desired. Serve with vegetables.

Nutritional Information Per Serving
Calories: 364
Protein: 48 g
Fat: 15 g
Sodium: 199 mg
Cholesterol: 122 mg
Saturated Fat: 6 g
Dietary Fiber: 1.5 g
Carbohydrates: 7 g

Honey and Sage-Roasted Rack of Pork

Honey and Sage-Roasted Rack of Pork Recipe - Diabetic Gourmet Magazine - DiabeticGourmet.com

Nothing is more memorable than the unexpected. This rack of pork is perfect for those large holiday gatherings. For serving, two roasts can be positioned with bones interlaced as in photo.

Yield: Serves 16
View Alone: Honey and Sage-Roasted Rack of Pork

Ingredients

  • 2 8-rib pork loin racks, center cut, chine bone off (Frenched)
  • Salt and pepper, to taste
  • 1/2 cup honey
  • 2 tablespoons fresh snipped sage

Directions

  1. Season pork racks with salt and pepper. Place each rack in roasting pans with bones facing up and sides not touching.
  2. Roast at 350 degrees F. for 1 hour until internal temperature reaches 150 degrees F. (about 20 minutes per pound).
  3. Stir together honey and sage. Brush honey mixture onto roast after removing from oven. Let rest 10 minutes while internal temperature rises to 160 degrees F. before slicing to serve.

Nutritional Information Per Serving
Calories: 231
Protein: 31 g
Fat: 7 g
Sodium: 95 mg
Cholesterol: 90 mg
Carbohydrates: 9 g

Three-Mustard Beef Round Tip with Roasted Baby Carrots and Brussels Sprouts

Three-Mustard Beef Round Tip with Roasted Baby Carrots and Brussels Sprouts Recipe - Diabetic Gourmet Magazine - DiabeticGourmet.com

Makes 12 servings
View Alone: Three-Mustard Beef Round Tip with Roasted Baby Carrots and Brussels Sprouts

Ingredients

  • 1 boneless beef round sirloin tip roast (3 pounds)
  • 3 tablespoons Dijon-style mustard
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon coarse grind black pepper
  • 2 tablespoons dry bread crumbs

    Vegetables:

  • 1 pound small Brussels sprouts, trimmed
  • 2 pounds packaged baby carrots
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon coarse grind black pepper

    Mustard Sauce:

  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/2 cup Dijon-style mustard
  • 2 teaspoons mustard seeds
  • 1 teaspoon dry mustard
  • 2 tablespoons fresh lemon juice
  • 1/2 cup reduced-fat dairy sour cream
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon coarse grind black pepper

Directions

  1. Heat oven to 325F. Combine 3 tablespoons Dijon-style mustard, 1 tablespoon thyme and 1/2 teaspoon pepper in small bowl. Spread mustard mixture evenly over all surfaces of beef roast. Press bread crumbs evenly onto roast over mustard.
  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness.
  3. Meanwhile prepare vegetables. Cut shallow "X" into bottom of each Brussels sprout. Toss Brussels sprouts, carrots, oil, thyme, salt and pepper in large bowl. Transfer to metal baking sheet. Cover tightly with aluminum foil. Roast in 325F oven 1 to 1-1/4 hours or until crisp-tender. Uncover baking sheet; continue roasting 5 minutes or until lightly browned.
  4. Remove roast when meat thermometer registers 140F for medium rare; 155F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand, covered, 20 minutes. (Temperature will continue to rise about 5F to reach 145F for medium rare; 160F for medium.)
  5. Meanwhile prepare Mustard Sauce. Heat oil in small saucepan over medium heat until hot. Add shallots; cook and stir 3 to 5 minutes or until tender. Add Dijon-style mustard, mustard seeds and dry mustard; cook and stir 30 seconds. Remove from heat; stir in lemon juice until well blended. Add sour cream, parsley and pepper; stir until smooth. Keep warm.
  6. Carve roast into thin slices. Serve with vegetables and Mustard Sauce.

Nutritional Information Per Serving
Calories: 265
Protein: 28 g
Fat: 11 g
Sodium: 68 mg
Cholesterol: 74 mg
Saturated Fat: 3 g
Dietary Fiber: 3.2 g
Carbohydrates: 14 g

Crown Roast of Pork with Walnut-Rhubarb Stuffing

Crown Roast of Pork with Walnut-Rhubarb Stuffing Recipe - Diabetic Gourmet Magazine - DiabeticGourmet.com

Serves 16
View Alone: Crown Roast of Pork with Walnut-Rhubarb Stuffing

Ingredients

  • 8-9 pound crown roast of pork
  • salt , to taste
  • pepper, to taste
  • 1 pound Ground Pork, cooked and crumbled
  • 5 cups dry bread cubes
  • 1 14 1/2-oz can chicken broth
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1 cup Walnut halves, toasted
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground black pepper
  • 2 cups rhubarb, diced (fresh or frozen, thawed)
  • 1/2 cup sugar

Directions

  1. Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 1/2 hours (about 20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve with stuffing.
  2. Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well. In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake at 350 degrees F. for 1 1/2 hours.

Nutritional Information Per Serving
Calories: 590
Protein: 60 g
Fat: 22 g
Sodium: 670 mg
Cholesterol: 145 mg
Saturated Fat: 7 g
Carbohydrates: 33 g

Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy

Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy Recipe - Diabetic Gourmet Magazine - DiabeticGourmet.com

Serves 8.
View Alone: Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy

Ingredients

  • 1 boneless pork loin, (4 pounds)
  • kosher salt
  • freshly ground black pepper
  • 1 teaspoon dried sage
  • 3 medium apples, peeled, halved, cored and cut into 1/2-inch slices
  • 1/4 cup Calvados, OR apple brandy
  • 1-1/4 cup homemade chicken stock, OR canned low-sodium chicken broth
  • 1 cup apple juice, OR cider
  • 1/4 cup heavy cream

    Cornbread and Apple Stuffing Ingredients:

  • 1-1/2 tablespoons butter
  • 1/2 cup smoked ham, finely chopped, OR diced smoked sausage
  • 1/2 cup onion, finely chopped
  • 1/4 cup celery, finely chopped
  • kosher salt
  • freshly ground black pepper
  • 3/4 cup apples, peeled and diced 1/4-inch
  • 1/2 teaspoon dried sage
  • 1-1/2 cups homemade cornbread, crumbled and dried OR dried cornbread stuffing mix
  • 1/4 cup apple juice

Directions

  1. For stuffing, heat butter in a heavy medium skillet over medium-low heat; add ham or sausage and cook 3 minutes. Add onion, celery and a pinch each of salt and pepper; cover and cook, stirring occasionally, until the vegetables are quite soft, about 10 minutes. Stir in diced apple and cook 1 minute. Transfer apple mixture to a large bowl. Sprinkle with sage and stir in cornbread crumbs, apple juice and egg. The mixture should be moist but not wet. Add more apple juice if the mixture seems dry. Taste for seasoning and set aside.
  2. Preheat oven to 450 degrees F. To double butterfly the pork loin, lay the meat, fat-side down, on a work surface and make a horizontal lengthwise cut two-thirds of the way into the depth of the loin and about 1 inch from the long edge nearest you, taking care not to cut all the way through. Flip the loin over so that the cut you just made is opposite you. Make another lengthwise cut, again 1 inch from the edge. Open up the two cuts so you have a large rectangle of meat whose diameter is roughly 3 times the thickness of the meat. Place fat-side down and cover with a sheet of plastic wrap. Using the flat side of a cleaver or a meat pounder, gently flatten the meat to an even thickness.
  3. Remove plastic wrap and spread apple stuffing evenly over the meat, leaving a generous 3/4-inch border. Roll up meat jelly-roll style so that stuffing is in a spiral pattern. Tie rolled roast at 2-inch intervals with butcher's twine.
  4. Combine 2 teaspoons salt, 1 teaspoon pepper, and remaining sage and sprinkle over roast. Lay the sliced apples on the bottom of a roasting pan just a bit larger than the roast and set the roast, fat-side up, on the apples. Put roast in the oven and cook for 15 minutes, turn the oven down to 325 degrees and roast for 45 minutes. Check the internal temperature of the roast with an instant-read thermometer: The roast is done when it reaches 145 degrees. If it is not ready, continue to roast, checking the temperature every 10 minutes. When the roast is done, transfer it to a cutting board, tent loosely with foil, and let rest for at least 10 minutes while you make the sauce.
  5. With a slotted spoon, transfer the apples in the roasting pan to a bowl and keep warm. Pour off any fat from the roasting pan, leaving the meat juices on the bottom. Put pan over medium-high heat, add Calvados and deglaze pan allowing the alcohol to burn off, about 15 seconds. Transfer to a small saucepan and add stock, apple juice and cream. Increase heat to high and bring liquid to a boil. Simmer, stirring, until reduced by half. Taste for salt and pepper. Keep the sauce warm while you carve the pork roast.
  6. Remove twine from the roast and cut it into 1/2-inch thick slices. (If you cut the slices too thin, they will fall apart.) Arrange the pork on a serving platter. Spoon the sliced apples around the meat and pour the sauce over all.

Nutritional Information Per Serving
Calories: 520
Protein: 50 g
Fat: 23 g
Sodium: 1024 mg
Cholesterol: 180 mg
Saturated Fat: 10 g
Dietary Fiber: 2 g
Carbohydrates: 21 g

Parmesan-Crusted Tenderloin with Mushroom Sauce

Parmesan-Crusted Tenderloin with Mushroom Sauce Recipe - Diabetic Gourmet Magazine - DiabeticGourmet.com

Yield: 8 servings
View Alone: Parmesan-Crusted Tenderloin with Mushroom Sauce

Ingredients

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons fresh thyme, chopped, divided
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 8 ounces cremini or button mushrooms, sliced
  • 2 cups finely diced fresh tomatoes
  • 1 cup ready-to-serve beef broth
  • 1/2 cup dry red wine
  • Salt and pepper

Directions

  1. Heat oven to 425F. Combine cheese, 2 tablespoons thyme and 1/2 teaspoon pepper; roll roast in cheese mixture to cover all surfaces.
  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
  3. Meanwhile heat oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir 5 to 7 minutes or until mushrooms are tender and browned. Add tomatoes, broth, wine and remaining 1 tablespoon thyme; bring to a boil. Reduce heat; cook an additional 25 to 30 minutes or until sauce is reduced to 2 cups and is a rich, brown color, stirring occasionally. Season with salt and pepper, as desired.
  4. Remove roast when meat thermometer registers 135F for medium rare; 145F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15F to reach 145F for medium rare; 160F for medium.)
  5. Carve roast into slices. Season with salt, as desired. Serve with Savory Mushroom Sauce.

Nutritional Information Per Serving
Calories: 226
Protein: 27 g
Fat: 10 g
Sodium: 205 mg
Cholesterol: 69 mg
Saturated Fat: 3 g
Dietary Fiber: .9 g
Carbohydrates: 4 g

Pork Roast with Sweet Potatoes, Pears and Rosemary

Pork Roast with Sweet Potatoes, Pears and Rosemary Recipe - Diabetic Gourmet Magazine - DiabeticGourmet.com

For a delicious alternative to the pears, substitute for a tart green apple, such as Granny Smith. Instead of rosemary alone, you could combine it with sage and thyme, for a slightly more complex flavor. Green vegetables should be simple and along the lines of sauteed green beans with toasted almonds, or steamed and sauteed Brussels sprouts with hazelnuts.

Yield: 12 (3-ounce) servings
View Alone: Pork Roast with Sweet Potatoes, Pears and Rosemary

Ingredients

  • 3-1/2 pound bone-in pork center loin roast, excess fat trimmed to thin layer*
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary, chopped, plus more for serving (or 1 teaspoon of dried rosemary)
  • Salt and freshly ground black pepper
  • 2-1/2 pounds (6 medium) sweet potatoes, peeled, and cut lengthwise into sixths
  • 3 firm-ripe Bosc pears, cut lengthwise into quarters, cored
  • 1 (12-oz) bottle hard cider, **

Directions

  1. Preheat oven to 450 degrees F.
  2. Rub pork all over with oil. Mix rosemary, 3/4 teaspoon salt, and 1/2 teaspoon pepper in small bowl. Rub all over pork.
  3. Place pork, bone side down, in large flameproof roasting pan. Roast 15 minutes. Reduce oven temperature to 350 degrees F. Roast 15 minutes more. Add sweet potatoes and pears to pan, stir gently to coat with pan juices, and spread as evenly as possible around roast. Season with salt and pepper.
  4. Roast, occasionally stirring sweet potato mixture, until instant-read food thermometer inserted in center of roast reads 145 degrees F and the potatoes and pears are tender, about 1 hour more.
  5. Transfer pork to carving board. Transfer sweet potato mixture to ovenproof bowl, tent with aluminum foil, and keep warm in turned-off oven. (If needed, increase oven temperature to 400 degrees F, and continue roasting sweet potato mixture until tender, up to 15 minutes longer.) Let pork stand for 10 to 15 minutes.
  6. Heat roasting pan over high heat. Add cider, bring to a boil, scraping up browned bits in pan with wooden spoon, and boil until reduced to 3/4 cup, about 5 minutes. Pour into sauce boat. Carve pork.
  7. Transfer to serving platter, surround with sweet potato mixture, drizzle with 3 tablespoons of cider sauce, and sprinkle with rosemary. Serve with remaining sauce on the side.
  8. *Tip: If you desire to tie the roast, cotton kitchen twine (also called butcher's twine) is handy to have on hand for a number of chores, especially tying roasts to help them keep their shape during cooking. If you don't have it, use unwaxed and unflavored dental floss.
  9. **Substitute 1 cup apple juice and 1/2 cup dry vermouth for the hard cider, or use all apple juice.

Nutritional Information Per Serving
Calories: 250
Protein: 22 g
Fat: 5 g
Sodium: 85 mg
Cholesterol: 55 mg
Saturated Fat: 1 g
Dietary Fiber: 5 g
Carbohydrates: 29 g

Mustard-Crusted Pork Roast

Mustard-Crusted Pork Roast Recipe - Diabetic Gourmet Magazine - DiabeticGourmet.com

Simply elegant: Pork roast wearing a mustard-and-crunchy crumb coating. Serve with steamed broccoli spears and a green salad.

Content Continues Below ⤵

Serves 4-6, with leftovers
View Alone: Mustard-Crusted Pork Roast

Ingredients

  • 2 pound boneless pork roast
  • salt and pepper, to taste
  • 2 tablespoons spicy mustard
  • 1 cup garlic croutons

Directions

  1. Heat oven to 400 degrees F.
  2. Season roast with salt and pepper; place in shallow pan and roast for 20 minutes. Meanwhile, place croutons in plastic bag, roll with rolling pin until crushed.
  3. Remove roast from oven; spread surface with mustard and sprinkle with crouton crumbs.
  4. Return to oven and continue to roast for 15-20 minutes longer, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes. Serving Suggestions:

Nutritional Information Per Serving
Calories: 165
Protein: 26 g
Fat: 6 g
Sodium: 190 mg
Cholesterol: 65 mg
Saturated Fat: 1 g
Carbohydrates: 8 g

Roast Leg of Pork with Glazed Dried Fruits

Roast Leg of Pork with Glazed Dried Fruits Recipe - Diabetic Gourmet Magazine - DiabeticGourmet.com

Fresh leg of pork is a richly-flavored roast that will let you feed a houseful of hungry guests effortlessly. Served with a mixture of dried apricots, apples and other fruits, the richness of this "wow them" centerpiece is balanced with a touch of sweetness.

Serves 10-13, with leftovers.
View Alone: Roast Leg of Pork with Glazed Dried Fruits

Ingredients

  • 15-20 pound bone-in leg of pork
  • 2 cup dry white wine
  • 1 1/2 cup apple juice, OR orange juice
  • 1/2 cup honey
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons coarse brown mustard
  • 4 teaspoons orange zest, finely shredded
  • 2 9-oz packages dried figs, OR pitted dried plums (prunes)
  • 2 6-oz packages dried apricots, OR peaches
  • 1 6-oz package dried apples, OR dried pears
  • 1 cup dried cherries, OR cranberries
  • 1/2 cup fresh Italian parsley, minced
  • 1 tablespoon orange zest, finely shredded

Directions

  1. Heat oven to 350 degrees F. Place pork on a rack in large shallow roasting pan. Roast for 3 1/2hours to five hours or until meat thermometer inserted in thickest part reads 145 degrees F. (About 15 minutes per pound.)
  2. While pork is cooking, in a large bowl, combine wine, apple juice, honey, ginger, mustard and 4 teaspoons of orange peel. Add dried figs, apricots, pears and cranberries; stir to combine. Let stand while pork roasts, stirring occasionally.
  3. About 45 minutes before pork is done, remove from oven. Spoon off excess fat.
  4. Add fruit mixture to roasting pan and continue roasting until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven and cover with foil ; let rest about 10 minutes.
  5. In a small bowl, combine parsley and remaining 1 tablespoon orange peel; set aside. Arrange pork and fruit on a serving platter. Sprinkle pork with parsley mixture.

Nutritional Information Per Serving
Calories: 240
Protein: 26 g
Fat: 8 g
Sodium: 55 mg
Cholesterol: 80 mg
Saturated Fat: 8 g
Dietary Fiber: 2 g
Carbohydrates: 13 g

Additional Credit: Three-Mustard Beef Round Tip with Roasted Baby Carrots and Brussels Sprouts appears courtesy of The Healthy Beef Cookbook, published by John Wiley & Sons. Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy adapted from "Bruce Aidells's Complete Book of Pork," courtesy of Harper Collins Publishers. NPB, NCBA.