Caribbean Roasted Pork

I changed this recipe in the preparations, but that shouldn't change the carb and calories. However, I think using Splenda Brown will lower the carbs IF you remember that you only need 1/2 the amount of brown sugar when you use Splenda Brown.

2 T. brown sugar (or 1 T. Splenda Brown)
2 t. sea salt
1 t. ground cinnamon
1 t. ground cumin
1/2 t. ground allspice
1/2 t. black pepper
Aluminum foil
2 (12-oz) pork tenderloins or 4 boneless skinless chicken thighs
Olive Oil

Preheat oven to 375F. Throw all the sugars and spices (brown sugar to pepper) into a small bowl. Cut up the meat into bite-sized chunks. Put them in a large bowl. Sprinkle on enough oil to coat the meat thoroughly. Stir or toss the meat with your hands. Now dump in half the spices and toss again. Dump on the rest of the spices and toss. Last time tossing, I promise!

Line a covered roasting pan or casserole with foil. Dump the spiced meat in the pan, cover, and bake 30-45 minutes until done.

Bandsters-- whirl the pork in the food processor, then measure about 2 oz for a serving. Steamed broccoli and a green salad make a great side.

Recommend serving cooked chunky meat over rice for the non-carb dieters. A baked sweet potato works as a side.

Serves: 4
Calories: 241
Carbs: 5 g

Lena Austin

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Anonymous said…
Sounds so Tasty. I have done well with pork it seems to agree with my band life style.

I have made the Caramelized Pork Tenderloins it has become a new Family favorite.

I am enjoying soups lately. I just loved the pea soup what a winner. Keep the wonderful recipes coming I am making them as fast as you post them!!!!!

Love imaluckydog Kathy
Lena Austin said…
Hi Kathy! Don't worry, hon. I love these recipes as much as you do. The Caribbean Pork has been given a four-star rating in our household too.

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