Servings: 12
 
Serving Size: 3 ounces

Ingredients:

• 3 pounds pork loin 
• 1/4  teaspoon pepper
• 1/4 teaspoon ground ginger 
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried rosemary, crushed
• 1/3 cup apple juice
• 1/3 cup pineapple juice
• 1/3 cup lemon juice
• 1/2 of an 11-ounce can of whole-berry cranberry sauce
• 1 large apple, unpeeled, sliced into thin wedges
• 2 tablespoons dried parsley

Preparation:

1. Rub loin with dried seasonings and place in a 3-quart crock pot.
2. Combine fruit juices & cranberry sauce, and pour over meat.
3. Place apple wedges and parsley around roast.
4. Cover and cook on low for 8 to 10 hours.
5. Transfer to serving platter. Wait 10 minutes then slice.
6. Pour cooking juices and fruit over slices before serving. 
    

Nutrient Analysis: Calories: 245; Fat: 13g; Protein: 23g; Phosphorus: 211mg; Potassium: 396mg; Sodium: 57mg 

Renal and Renal Diabetic Exchanges: Three meat; one-half fruit, medium potassium  

Helpful Hints:  

• Divide leftover pork into individual portions and freeze to reheat for a quick meal or sandwich on busy days.
• If you follow a lower protein diet, adjust the portion size according to your meal plan or dietitian recommendation. 

This recipe is provided courtesy of DaVita Inc. Copyright 2009 DaVita Inc. All rights reserved. Reprinted by permission.  This material may not be published, reprinted or distributed without the express written consent of DaVita Inc.  

This article originally appeared in the January 2010 issue of AAKP Diet Tips & Bits.