Maple-Glazed Pork Roast

Maple-Glazed Pork Roast Serves 4 to 6 A nonstick ovenproof skillet will be much easier to clean than a traditional one. Whichever you use, remember that the handle will be blistering hot when you take it out of the oven, so be sure to use a potholder or oven mitt. Note that you should not trim the pork of its thin layer of fat. The flavor of grade B maple syrup (sometimes called "cooking maple") is stronger and richer than grade A, but grade A syrup will work well, too. This dish is unapologetically sweet, so we recommend side dishes that take well to the sweetness. Garlicky sautéed greens, braised cabbage, and soft polenta are good choices. 1/3 cup maple syrup, preferably grade B 1/8 teaspoon ground cinnamon Pinch ground cloves Pinch cayenne pepper 1 boneless blade-end pork loin roast (about 2 ½ pounds), tied at even intervals along length with 5 pieces butcher's twine ¾ teaspoon salt ½ teaspoon ground black pepper 2 teaspoons vegetable oil 1. Adjust an oven rack to the middle position; heat the oven to 325 degrees. Stir the maple syrup, cinnamon, cloves, and cayenne together in a measuring cup or small bowl; set aside. Pat the roast dry with paper towels, then sprinkle evenly with the salt and pepper. 2. Heat the oil in a heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place the roast fat-side down in the skillet and cook until well browned, about 3 minutes. Using tongs, rotate the roast one-quarter turn and cook until well browned, about 2 ½ minutes; repeat until the roast is well browned on all sides. Transfer the roast to a large plate. Reduce the heat to medium and pour off the fat from the skillet; add the maple syrup mixture and cook until fragrant, about 30 seconds (the syrup will bubble immediately). Turn off the heat and return the roast to the skillet; using tongs, roll the roast to coat with glaze on all sides. 3. Place the skillet in the oven and roast until the center of the meat registers about 135 degrees on an instant-read thermometer, 35 to 45 minutes, using tongs to roll and spin the roast to coat with glaze twice during roasting time. Transfer the roast to a carving board; set the skillet aside to cool slightly to thicken the glaze, about 5 minutes. Pour the glaze over the roast and let rest 15 minutes longer (the center of the loin should register about 150 degrees on an instant-read thermometer). Snip the twine off the roast, cut into ¼-inch slices, and serve immediately. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

Cinnamon Apple Brunch Bake

Cinnamon Apple Brunch Bake Wake up the family with the wonderful aroma of Cinnamon-Apple Brunch Bake. The flavor is equally as scrumptious. Prep: 10 min - Cook: 40 min 3 tablespoons butter 1/2 cup light brown sugar 1 can (21 ounces) apple pie filling 2 teaspoons McCormick® Ground Cinnamon 1 1/2 teaspoons McCormick® Pure Vanilla Extract 1 can (12 ounces) refrigerated biscuits 1/2 cup chopped nuts 1. In saucepan, melt butter, stir in brown sugar, apple pie filling, cinnamon and vanilla. Spread half of apple mixture in 2-quart shallow baking dish. 2. Separate biscuits; cut each into quarters. Arrange pieces, points up, over mixture. Spoon remaining mixture over biscuits; sprinkle with nuts. 3. Bake at 350°F for 35-40 minutes. Let stand 5 minutes. Serve warm. Makes 8 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

Wild Rice Pilaf with Pecans and Dried Cranberries

Wild Rice Pilaf with Pecans and Dried Cranberries Serves 6 to 8 Wild rice goes quickly from tough to pasty, so begin testing the rice at the 35-minute mark and drain the rice as soon as it is tender. 1 ¾ cups low-sodium chicken broth 2 bay leaves 8 sprigs thyme, divided into 2 bundles, each tied together with kitchen twine 1 cup wild rice, rinsed well in strainer and picked over 1 ½ cups long-grain white rice 3 tablespoons unsalted butter 1 medium onion, chopped fine (about 1 ¼ cups) 1 large carrot, chopped fine (about 1 cup) Salt ¾ cup sweetened or unsweetened dried cranberries ¾ cup pecans, toasted in small dry skillet over medium heat until fragrant and lightly browned, about 6 minutes, then chopped coarse 1 ½ tablespoons minced fresh parsley leaves Ground black pepper 1. Bring the chicken broth, ¼ cup water, bay leaves, and 1 bundle thyme to a boil in a medium saucepan over medium-high heat. Add the wild rice, cover, and reduce the heat to low; simmer until the rice is plump and tender and has absorbed most of the liquid, 35 to 45 minutes. Drain the rice in a mesh strainer to remove excess liquid. Return the rice to the now-empty saucepan; cover to keep warm and set aside. 2. While the wild rice is cooking, place the white rice in a medium bowl and cover with 2 of inches water; gently swish the grains to release excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat about 5 times, until the water runs almost clear. Drain the rice in a mesh strainer. 3. Heat the butter in a medium saucepan over medium-high heat until foam subsides, about 2 minutes. Add the onion, carrot, and 1 teaspoon salt; cook, stirring frequently, until softened but not browned, about 4 minutes. Add the rinsed white rice and stir to coat the grains with the butter; cook, stirring frequently, until the grains begin to turn translucent, about 3 minutes. Meanwhile, bring 2 ¼ cups water to a boil in a small saucepan or a microwave. Add the boiling water and the second thyme bundle to the rice; return to a boil, then reduce the heat to low, sprinkle the cranberries evenly over the rice, and cover. Simmer until all of the liquid is absorbed, 16 to 18 minutes. Off the heat, fluff the rice with a fork. 4. Combine the wild rice, white rice mixture, toasted pecans, and parsley in a large bowl; toss with a rubber spatula until the ingredients are evenly mixed. Adjust the seasonings with salt and pepper to taste; serve immediately. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes