1 (3-pound) boned pork loin roast
3 T. honey
1 T. fresh lemon juice
1 T. ground cumin
1-1/2 tsp. kosher salt
1/4 tsp. ground red pepper
2 large onions (about 2 lb.), cut into 8 wedges
1 C. fat-free, less-sodium chicken broth, divided

Preheat oven to 375°F. Trim fat from pork; score a diamond pattern on top of pork. Combine the honey and the next 4 ingredients (honey through red pepper) in a small bowl. Combine 2 T. honey mixture and onion wedges; toss well to combine. Place the pork on the rack of a broiler pan or roasting pan. Arrange onion wedges around pork. Brush the remaining honey mixture over pork. Insert a meat thermometer into thickest part of pork. Bake at 375°F for 1 hour and 15 minutes or until thermometer registers 155°F (slightly pink). Place pork on a platter, and cover with foil. Let stand 10 minutes for the pork to reabsorb juices. (Temperature of the roast will increase 5°F upon standing). Remove rack from pan. Add 1/2 C. broth to drippings in pan, scraping pan to loosen browned bits. Combine drippings mixture and 1/2 C. broth in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Cut pork diagonally across grain into thin slices; serve with onions and sauce.

Yield: 12 servings
Serving size: 3 oz. pork, about 1/4 C. onions, and 1 T. sauce

Calories: 212
Fat: 8.2g
Fiber: 1.5g