Source: Better Homes and Gardens Carb Counter's Diabetic Cookbook, ©2003 by Meredith Corporation.

A unique and flavorful combination of apple wedges and an herb-crusted pork loin.

Servings

3.5 lb top loin pork roast (double loin, tied)
3 medium garlic cloves , cut into thin slices
1 tsp kosher salt (may also use table salt)
1 tsp dried rosemary , crushed
0.5 tsp black pepper , coarsley ground
3 medium apples , cored and cut into wedges
0.25 cup Juice, apple (or apple cider)
2 tbsp brown sugar
2 tbsp fresh lemon juice
2 tsp dry mustard

1 Trim fat from meat. Cut small slits (about 1/2-inch wide and 1-inch deep) in meat; insert a slice of garlic in each slit.
2 In a small bowl combine salt, rosemary, and black pepper. Rub rosemary mixture evenly over meat.
3 Place meat on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat. Roast in a 325 degree F oven about 2 hours or until meat thermometer registers 155 degree F.
4 Meanwhile, in a large bowl, combine apples, apple juice, brown sugar, lemon juice and dry mustard. Add apple mixture to roasting pan the last 30 minutes of roasting.
5 Transfer meat to a serving platter. Cover meat loosely with foil; let stand for 10 minutes (the meat's temperature will rise 4 degree F during standing). Remove the rack from roasting pan. Stir the apple wedges into pan juices.
6 Cut the meat into slices. Serve the meat with apple mixture.

For best results, choose firm red cooking apples such as Braeburn or Winesap.