Click to see a close-up

PEACH GLAZED PORK ROAST
1/2 cup LC-Peach preserves
1 batch onion soup mix (recipe follows)
1/2 cup Russian dressing (recipe follows)
Additional sweetener, to taste, optional
2 pound pork roast

Combine the preserves, onion soup mix and Russian dressing in a bowl. Add sweetener to taste if you want a sweeter glaze. I recommend preparing the glaze several hours ahead or even the day before so that the dried onions can soften. Place the pork roast in a small foil-lined baking pan. Pour the sauce over the roast. If you have the time, let it sit in the refrigerator to marinate for a few hours. Roast at 350, 60-90 minutes or until the pork is done. The internal temperature should be between 140 and 160

Makes about 5 servings

With granular Splenda:
Per Serving: 520 Calories; 39g Fat; 35g Protein; 5g Carbohydrate; trace Dietary Fiber; 4.5g Net Carbs

With liquid Splenda:
Per Serving: 516 Calories; 39g Fat; 35g Protein; 4g Carbohydrate; trace Dietary Fiber; 3.5g Net Carbs

ONION SOUP MIX
1 1/2 teaspoon dried onion, toasted or regular
1/4 teaspoon onion powder
1/4 teaspoon beef bouillon granules
1/8 teaspoon salt

RUSSIAN DRESSING
3 tablespoons granular Splenda or equivalent liquid Splenda
2 tablespoons plus 1 teaspoon white vinegar
1/4 cup oil
1/4 cup low carb ketchup
3/4 teaspoon celery salt
1/4 teaspoon paprika
Pinch celery seed

Put all of the ingredients in a jar or bowl and blend well with a whisk.

Makes 1/2 cup

This is a low carb version of an old classic recipe that calls for apricot jam instead of peach and chicken instead of pork. If you can't find peach jam use apricot. I used peach because I wanted to try the LC-Peach Preserves in a recipe and thought they'd work well for this. It had been so many years since I last had the original recipe that I don't remember if the flavor of the sauce was the same. It has an interesting flavor. It's not quite sweet and sour. It's sweet and slightly tangy in a savory sort of way. I suggest not seasoning the roast with salt because the glaze is very salty. Click the photo to see a close-up.


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