2 Tbsp apricot or orange 100% fruit spread
1 canned chipotle pepper in adobo sauce
1 lg onion, halved lengthwise and sliced
1 med butternut squash, peeled, halved lengthwise, seeded, and cut into 2" pieces
1 red bell pepper, cut into strips
1 Tbsp canola oil
1 boneless center-cut pork loin roast (1–1 1/4 lb)
1/4 cup cilantro leaves
Heat oven to 400°F. Mash together fruit spread and chipotle pepper in a small bowl. Set aside.
Stir together onion, squash, bell pepper, and oil in a large roasting pan. Push vegetables to the sides of the pan and place roast in the middle.
Roast 45 minutes to 1 hour, brushing roast with chipotle mixture every 5 minutes for the last 15 minutes of cooking. Roast is done when a thermometer inserted in center reaches 155°F and juices run clear.
Remove roast to a plate. Let stand 10 minutes before slicing. Stir cilantro into vegetables and serve with roast.
Makes 4 servings
Per serving: 359 calories, 29 g protein, 47 g carbohydrate, 8 g fat, 78 mg cholesterol, 7 g fiber, 110 mg sodium
By the way…
Store any remaining canned chipotle peppers in a resealable jar in the refrigerator. Chop the peppers and add with some adobo sauce to stews, chilis, fajitas, and sautés.
Decadent (yet smart!) desserts
