Portions:
10

Serving Size:
3-ounces pork and 1/2-cup apple-veggie mixture

    Diet Types:
  • Diabetes
  • Dialysis
  • Higher Potassium
  • Gluten-free
  • CKD non-dialysis

Ingredients

3-pound boneless pork loin roast
1 large onion
3 medium Granny Smith apples
3 cups green or red cabbage
4 medium carrots
1 slice maple bacon
3/4 cup dry white wine
2 tablespoons maple syrup
2 tablespoons cider vinegar
1/4 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 375° F. Trim excess fat from pork roast. Finely chop onions. Chop bacon slice. Thinly slice apples and cabbage. Peel carrots and chop into large chunks.
  2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork and cook 15 minutes, browning on all sides. Remove pork from the pan.
  3. Add onion and bacon to pan; sauté 5 minutes or until onion is tender.
  4. Return pork to pan. Add apples, cabbage, carrots and remaining ingredients and bring to a simmer. Place pan in oven.
  5. Bake uncovered for 45 minutes. Turn pork over and continue cooking for 30 minutes longer or until meat thermometer registers 155° F.

Helpful hints

  • Divide leftover pork into individual portions and freeze. Reheat for a quick meal or sandwich later.
  • If you are on a lower protein diet adjust portion size to match your meal plan or ask your dietitian for guidance.

Nutrients per serving

Calories 223

Protein 25 g

Carbohydrates 15 g

Fat 9 g

Cholesterol 74 mg

Sodium 83 mg

Potassium 538 mg

Phosphorus 232 mg

Calcium 35 mg

Fiber 2.9 g

Renal and renal diabetic food choices

  • 3 meat
  • 1/2 fruit, low potassium
  • 1 vegetable, medium potassium

Carbohydrate choices

1

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