Try These Recipes To Make a Tasty Diabetic Meal - Pork Roast and Marinated Fresh Broccoli

If you are a diabetic or cook for one and you are tired of the same of recipes, maybe you will find something new in this article. Try this delicious Rosemary Pork Roast with Tangy Marinated Fresh Broccoli for a healthy meal. The roast marinates in a rosemary and garlic marinade for several hours making it tender and tasty. Marinating the fresh broccoli in this tangy mixture is a great way to use this healthy green vegetable. This dish needs to refrigerate for 24 hours making it a great make-ahead dish! Great for the holidays.

ROSEMARY MARINATED PORK ROAST
3 to 3 1/2 lb. pork tenderloin
1/2 cup chopped green onions
2 1/4 cups chicken broth
1/2 cup red wine vinegar
2 tbsp extra virgin olive oil
4 cloved garlic, minced
1 tbsp fresh rosemary, minced (or 1 tsp dried, crushed)
freshly ground black pepper to suit your taste
1 tsp salt, optional
2 tbsp cornstarch
1/4 cup cold water
Place roast in a large (1 gallon) resealable plastic bag.

Combine onions, 1/4 cup of the chicken broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Refrigerate 4-8 hours, turning occasionally.

Preheat oven to 350 degrees. Remove roast from refrigerator and bag. Place roast, fat side up, in an ungreased shallow roasting pan. Combine marinade with the remaining broth and pour over roast. Sprinkle with salt, if desired. Bake, uncovered, for 2 to 2 1/2 hours or until a meat thermometer reads 160 to 170 degrees. Remove from oven and pan and place on a warm serving platter. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Bring juices to a boil over medium heat; boil, stirring, for 2 minutes. Serve with roast.

TANGY MARINATED FRESH BROCCOLI
3 bunches fresh broccoli
1 tbsp Splenda Granulated
1 tsp salt
1 tsp pepper
1 cup cider vinegar
1 tbsp dried dill
1 1/2 cups canola oil
1 tsp garlic powder
lemon slices for garnish

Remove the stalks from the broccoli (can be saved and used later in soup, etc). Separate the broccoli heads into smaller flowerettes and place in a shallow container; set aside.

In a small bowl, using a wire whisk, combine the Splenda, salt, pepper, vinegar, dill, canola oil, and garlic powder until well blended. Pour the dressing over the broccoli tossing gently to coat all the broccoli. Cover and refrigerate for 24 hours, stirring several times during that time.

To serve, garnish with the lemon slices.