With a peppery Cajun-style rub and a black-eyed pea salsa, this roast recipe is perfect for New Year's Day. Southerners traditionally eat black-eyed peas on New Year's Day for good luck in the coming year. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. For rub, combine Parmesan cheese, the 1 to 2 tablespoons black pepper, the basil, rosemary, dried thyme, garlic powder, and salt in a small bowl.

  • Trim fat from pork roast. Pat dry with paper towels. On a sheet of waxed paper or parchment paper, sprinkle rub in an even layer. Roll pork roast in rub to coat on all sides. Place pork roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast for 1 1/4 to 1 1/2 hours or until meat thermometer registers 150 degrees F. Cover roast with foil; let stand for 15 minutes. The temperature of the meat after standing should be 160 degrees F.

  • Meanwhile, to prepare black-eyed pea salsa: In a medium bowl, stir together black-eyed peas, salsa, green onions, and the 1/2 teaspoon cracked black pepper. Cover and chill until serving time. (Or if desired, place black-eyed pea salsa in a medium saucepan; bring just to boiling over medium heat.)

  • Slice meat and serve with cold or hot black-eyed pea salsa. If desired, garnish with lemon wedges and fresh thyme.


Tip: To keep the sodium in this dish in check, look for natural pork. If using enhanced pork, omit the salt.

Nutrition Facts

242 calories; 6.4 g total fat; 2.1 g saturated fat; 63 mg cholesterol; 528 mg sodium. 517 mg potassium; 15.1 g carbohydrates; 4.4 g fiber; 1 g sugar; 29.7 g protein; 170 IU vitamin a iu; 2 mg vitamin c; 13 mcg folate; 68 mg calcium; 2 mg iron; 28 mg magnesium;