Great Fall Meal Suitable For Diabetics Too

Now that fall is in the air and we don't mind having the oven on, even welcome it some days, why not try this tasty meal featuring rosemary pork roast and pineapple souffle? And the aroma in your kitchen will be mouthwatering as this meal cooks in your oven!


3 to 3 1/2 lb. pork tenderloin

1/2 cup chopped green onions

2 1/4 cups chicken broth

1/2 cup red wine vinegar

2 tbsp extra virgin olive oil

4 cloved garlic, minced

1 tbsp fresh rosemary, minced (or 1 tsp dried, crushed)

pepper to suit your taste

1 tsp salt, optional

2 tbsp cornstarch

1/4 cup cold water

Place roast in a large resealable plastic bag. Combine onions, 1/4 cup of the chicken broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Refrigerate 4-8 hours, turning occasionally.

Preheat oven to 350 degrees. Remove roast from refrigerator and bag. Place roast, fat side up, in an ungreased shallow roasting pan. Combine marinade with the remaining broth and pour over roast. Sprinkle with salt, if desired. Bake, uncovered, for 2 to 2 1/2 hours or until a meat thermometer reads 160 to 170 degrees. Remove from oven and pan and place on a warm serving platter. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Bring juices to a boil over medium heat; boil, stirring, for 2 minutes. Serve with roast.


2 cans (16 oz each) crushed pineapple in it's own juice--do not drain

1/4 cup flour

3/4 cup Splenda

1/4 cup sugar

white bread slices, crusts removed

melted butter

Preheat oven to 350 degrees.

In a medium mixing bowl, whisk together pineapple, flour, Splenda, sugar and eggs. Pour into a shallow casserole dish. Cut bread slices into small squares. Dip squares individually into melted butter and place on top of mixture in dish. Bake 45-60 minutes until lightly browned.

Note: This is a recipe from the Crystal River Inn in San Marcos, Texas. I reworked it to make it more diabetic friendly.

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About The Author, Linda Carol Wilson
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