To combat diabetic main meal boredom, you need to straddle that fine line between exhilarating and stereotype, which is just what this pork loin with couscous and apples recipe does. Pork loin is smothered in apple cider (fermented apple juice) and roasted to perfection in oven, then served with apple mixture and couscous.
Besides add an extra kick to this entrée dish, apple cider vinegar also effective at tempering the post-meal rise in blood sugar and especially beneficial to those diagnosed with type-2 diabetes and with pre-diabetic conditions (for example, insulin resistance).
The addition of prunes which are chock full of soluble fiber help to normalize the blood sugar levels and play a role in the prevention and treatment of type 2 diabetes. Besides slowing down the digestion and absorption rate of glucose which promotes a sense of satisfied fullness after a meal, soluble fiber also increases insulin sensitivity.
Granny Smith apples used in this recipe. To simplify this recipe, ask your butcher to remove any excess fat and butterfly the pork for you.
Preparation time 35 minutes
Cooking time 1 hour
Serves 4
Pork Loin with Couscous and Apples Recipe | Diabetic Main Meal Recipes | Diabetes Entrée
Ingredients :
2/3 cup (130g) couscous
2/3 cup (160ml) boiling water
2 tablespoons finely chopped seeded prunes
2 teaspoons roasted pine nuts
2 tablespoons coarsely chopped fresh coriander
2 tablespoons coarsely chopped fresh flat-leaf parsley
500g rindless, boneless pork loin
2½ cups (625ml) apple cider
medium apples (300g), peeled, cored, sliced thickly
1 large onion (300g), cut into thick wedges
2 tablespoons brown sugar
Method :
- Preheat oven to 200°C/180°C fan-forced.
- Combine couscous with the water in medium heatproof bowl, cover; stand about 5 minutes or until water is absorbed, fluffing with fork occasionally. Toss prunes, nuts, coriander and parsley into couscous.
- Remove excess fat from pork. Place pork on board, upside-down; slice through thickest part of pork horizontally, without cutting through at the other side. open pork out to form one large piece; press 1 cup of the couscous mixture against loin along width of pork. Roll pork to enclose stuffing, securing with kitchen string at 2cm intervals.
- Place rolled pork on rack in large shallow baking dish; pour 2 cups of cider over pork. Roast, uncovered about 50 minutes or until cooked through. Remove pork from baking dish; cover to keep warm.
- Meanwhile, heat pan juices in baking dish on top of stove; add remaining cider, apple, onion and sugar. Cook, stirring, until apple is just tender. Serve sliced pork with apple mixture and couscous.
Serving suggestion :
A salad made of grated cabbage, caraway seeds and sliced green onions, dressed in a cider vinaigrette, is the perfect accompaniment for this dish.
Nutritional facts per serving :
2094kJ (501 cal); 11.6g total fat (3.5g saturated fat); 54.4g carbohydrate; 3g fiber; low GI
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