POINTS per serving


serves: 12


Serve with couscous and steamed broccoli.

1 (3-pound) lean boneless pork loin roast

Cooking spray

1 (16-ounce) can whole-berry cranberry sauce

1 tablespoon brown sugar

1 teaspoon yellow mustard

2 tablespoons cornstarch

2 tablespoons water



1. Trim fat from roast; cut roast in half crosswise. Coat roast halves with cooking spray. Place a large nonstick skillet over medium-high heat un­til hot. Add roast halves, browning on all sides. Place roast halves in a 4-quart electric slow cooker coated with cooking spray.


2. Combine cranberry sauce, brown sugar, and mustard; pour over roast. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 6 hours. Remove roast from slow cooker, reserving cranberry mixture in cooker. Set roast aside; keep warm.


3. Combine cornstarch and water in a 1-quart glass measure or bowl; stir with a whisk until well blended. Gradually stir reserved cranberry mixture into cornstarch mixture. Microwave at HIGH 2 minutes or until thick, stirring after 1 minute. Serve sauce with roast.


Yield: 12 servings (serving size: 3 ounces roast and about ¼ cup sauce).

POINTS: 5; Diabetic Exchanges: 1 Fruit, 3½  L Meat

Per serving: CAL 241 (31% from fat); PRO 24.4g; FAT 8.2g (sat  3.0g); CARB 16.4g; FIB 0.6g; CHOL 69mg; IRON 1.0mg; SOD 63mg; CALC 17mg