It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pork Roast and Gravy

Source: dLife

Traditional German style pork roast served with gravy.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	779.1

Total Carbs	5.7 g

Dietary Fiber	0.4 g

Sugars	2.0 g

Total Fat	51.7 g

Saturated Fat	18.6 g

Unsaturated Fat	6.4 g

Potassium	1226.3 mg

Protein	68.7 g

Sodium	557.7 mg

Dietary Exchanges 51.7 Fat, 9.7 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

3.0
3 lb pork shoulder blade steak 1.0
1 tbsp caraway seeds 1.5
1 1/2 tsp dried marjoram 1.0
1 tsp salt 0.5
0 1/2 tsp black pepper 1.0
1 tbsp olive oil 0.5
0 1/2 cup cold water 2.0
2 tbsp white wine vinegar 1.0
1 cup Sour Cream, light 4.0
4 tsp cornstarch

Directions

Remove fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker.
In a small bowl combine the caraway seeds, marjoram, salt and pepper. Sprinkle caraway mixture evenly over meat; rub in with your fingers.
Cook meat in hot oil in a large skillet over medium heat until brown on all sides.
Drain off fat. Place meat in slow cooker.
Add water to skillet and bring to a boil, stirring to loosen browned bits from bottom of skillet. Add skillet juices and vinegar to cooker.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours.
Remove meat from cooker and cover with foil to keep warm, reserving the cooking liquid.
For gravy, pour cooking liquid into a glass measuring cup and skim off fat.
Measure 1 1/4 cups liquid (add water if necessary to make 1 1/4 cups).
Pour liquid into a small saucepan and bring to a boil.
In a medium bowl combine the sour cream and cornstarch. Stir some of the hot liquid into sour cream mixture and return all to the saucepan.
Cook and stir over medium heat until mixture is thickened, be careful not to boil.
Cut meat into slicesand serve with gravy.