Hello My Friends, Here's a Dinner that even those of us with Diabetes can still enjoy. Once you get this easy-to-assemble dinner in the oven, you can sit back and relax. A small amount of brown sugar and apple juice sweeten the pork, and the vegetables get a lot of flavor from the pan juices. Sunday Pork Roast With Vegetables 
Ingredients Cooking spray
1 1-pound boneless center-cut pork loin roast or pork tenderloin, all visible fat discarded
1 tablespoon frozen apple juice concentrate, thawed
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano, crumbled
1 1/2 teaspoons dried thyme, crumbled
1 1/2 teaspoons paprika
1/2 teaspoon pepper
2 small red potatoes, cut into 1/2-inch cubes
1/2 cup baby carrots
1/2 cup bite-size cauliflower florets
1/2 small zucchini, cut into 1/2-inch cubes
1/4 small red onion, cut into 1/2-inch dice bits Preparation Preheat the oven to 375°F. Lightly spray a 13x9x2-inch baking pan with cooking spray.
Brush the pork on all sides with the apple juice concentrate.
In a small bowl, stir together the brown sugar, garlic powder, oregano, thyme, paprika, and pepper. Set aside 1 teaspoon of this mixture. Spread the remaining mixture all over the pork, pressing so it adheres. Put the pork in the baking pan.
In a medium bowl, stir together the potatoes, carrots, cauliflower, zucchini, onion, and reserved 1 teaspoon brown sugar mixture. Place around the pork. Lightly spray the pork and vegetables with cooking spray.
Bake for 55 minutes to 1 hour for the pork loin roast (40 to 45 minutes for the pork tenderloin), or until the pork registers 160°F on an instant-read thermometer and the vegetables are tender when pierced with a fork. Cover loosely with aluminum foil. Let stand for 5 minutes before slicing the pork. 
Hope Your Week's Great, Phil
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