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EAT SMART 5 INGREDIENTS

GRILLED DIJON PORK ROAST

I came up with this recipe one day after not having much in the house to eat. My husband loved it, and it has become the only way we make pork.

—CYNDI LACY-ANDERSEN WOODINVILLE, WA


PREP: 10 MIN. + MARINATING • GRILL: 1 HOUR + STANDING • MAKES: 12 SERVINGS

1 /3 cup balsamic vinegar

3 tablespoons Dijon mustard

1 tablespoon honey

1 teaspoon salt

1 boneless pork loin roast (3 to 4 pounds)

1.  In a large resealable plastic bag, whisk vinegar, mustard, honey and salt. Add pork; seal bag and turn to coat. Refrigerate at least 8 hours or overnight.

2.  Prepare grill for indirect heat, using a drip pan.

3.  Drain pork, discarding the marinade. Place pork on a greased grill rack over drip pan and cook, covered, over indirect medium heat for 1-1 1 /2 hours or until a thermometer reads 145°, turning occasionally. Let stand for 10 minutes before slicing.

PER SERVING 3 ounces cooked pork: 149 cal., 5g fat ( 2g sat. fat ) , 56mg chol., 213mg sod., 2g carb. ( 1g sugars, 0 fiber ) , 22g pro. Diabetic Exchanges: 3 lean meat.