It’s that time of year where we’re all looking for ways to lighten up the foods we eat. Maybe that’s cutting calories on old favorites or making better choices – especially after a holiday season of high calorie treats and non-stop eating!
To help you lighten up your foods, you might want to look into using natural, no calorie sweeteners like stevia or monk fruit. Both can be used as a substitute for sugar in your tea or coffee or in your baking or cooking. Both are a great way to reduce calories and lighten up everything from your morning oatmeal to desserts.
No calorie sweeteners are ideal for lowering the calories in marinades. I love how this marinade adds so much flavor to the pork, and feel it would work well with grilled chicken for an outdoor barbecuing or tailgating party.
Start this recipe in the morning before work and when you come home, get it roasting in the oven while you start the brown rice cooking.
Making dinner from scratch – instead of picking up fast food or eating out – is probably one of the best ways you and your family can eat healthier. It’s also a great way to have healthy leftovers to take to work and school the next day!
Just a few notes on the recipe. I was unable to find a 1 1/2 to 2 pound pork roast and instead I used a 3 pound roast and doubled the marinade. However, I found the pork roast cooked up in about the same time the recipe called for. So, if you find a smaller roast, please to check the temperature after 30 minutes to make sure you’re not over cooking it. Nothing worse than dried out pork!
Basil Marinated Pork Roast
- 2 tablespoons Worcestershire sauce
- 2 tablespoons low sodium soy sauce
- 1⁄2 cup club soda
- 2 tablespoons olive oil
- 1⁄4 cup powdered stevia or monk fruit
- 1⁄2 teaspoon cider vinegar
- 1 1⁄2 lemons, juiced and zested
- 1⁄4 cup basil, chopped
- 1⁄4 cup parsley, chopped
- 1 tablespoons Dijon mustard
- 1⁄2 teaspoon celery seed
- 1⁄2 tablespoon mustard seed
- 2 garlic cloves, minced
- 1 (1.5-2 pound) pork loin roast, tenderized
- In a small bowl, combine Worcestershire sauce, soy sauce, club soda, olive oil, stevia or monk fruit, vinegar, lemon juice and zest, basil, parsley, mustard, celery seed, mustard seed and garlic.
- Tenderize the pork loin by placing on a cutting board. Take two forks with both hands and simultaneously jab the fork into the loin multiple times to pierce.
- Place pork loin roast in a large plastic re-sealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 3 hours.
- Preheat oven to 325 degrees F.
- Remove roast from bag, place in a roasting pan, and save marinade.
- Roast pork loin at 325 degrees F for about 1 1⁄4 hours, or to an internal temperature of 155 degrees F. Baste the pork with the marinade every 30 minutes while cooking.
- Remove roast from the oven and let rest for 15 minutes (it will continue to cook during this resting stage). Confirm internal temperature has reached 160 degrees F prior to serving.
- Serve with wild brown rice or string beans
- Serving size: 1/2 pound per person
- Calories: 90
- Total Fat: 3g
- Saturated fat: 1g
- Unsaturated fat: 2g
- Sodium: 90mg
- Total Carbohydrates: 3g
- Sugar: 0g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 40mg