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Ingredients

• 1 boneless top loin pork roast, about 2 1/2 pounds
• 3 ounces dried apricots, (about 14)
• 5 ounces dried plums, about 16, pitted (prunes)
• 1/4 cup Dijon-style mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 2 carrots, peeled and cut into 1-inch chunks
• 2 ribs celery, trimmed and cut into 1-inch chunks
• 1 medium onion, cut into 1-inch chunks
• 1 cup dry white wine

Description

Diabetic Fruit-Stuffed Pork Loin With Dijon-Garlic Crust Recipe. Sugarfree Fruit-Stuffed Pork Loin With Dijon-Garlic Crust And Lowcarb Fruit-Stuffed Pork Loin With Dijon-Garlic Crust Diabetic-recipes And Diabetic Menus With Nutritional Informaton And Diab

Diabetic Gourmet Magazine