Diabetic exchanges per serving: 1 vegetable, ½ other carb, 2 lean meat.
Pork loin with melted leeks, potatoes and cherries
Serves 2 to 4.
Note: From Sarah Master of Barbette.
• 10 fresh cherries, halved and pitted
• 1 tbsp. honey
• 10 oz. boneless pork loin
• 5 new potatoes, unpeeled and whole
• 1 leek, thinly sliced in strips
• Salt and pepper
Marinate cherries in honey for about 15 minutes.
Sear whole pork loin in pan over medium-high heat until browned. Turn heat down, flip meat over and cover it for about 8 minutes (it will be cooked medium at that point). When cooked to desired temperature, remove from pan and allow to rest at least 5 minutes before slicing. When pork is out of the pan, add the cherries cut side down and slightly sear them until they are lightly charred. Remove from pan.
Meanwhile, while meat is cooking, boil potatoes in lightly salted water for about 8 to 10 minutes. To finish the potatoes, slice them and sear in the meat pan.
While potatoes are boiling, start another sauté pan over medium heat. Add the slices of leek and about 1 tablespoon butter. Cook until softened, stirring often and finishing with salt and pepper.