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.

Diabetic Living Magazine
Source: 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

242.2 calories; protein 29.7g 59% DV; carbohydrates 15.1g 5% DV; exchange other carbs 1; dietary fiber 4.4g 17% DV; sugars 1.3g; fat 6.4g 10% DV; saturated fat 2.1g 11% DV; cholesterol 62.7mg 21% DV; vitamin a iu 169.6IU 3% DV; vitamin c 2mg 3% DV; folate 12.9mcg 3% DV; calcium 68.5mg 7% DV; iron 1.5mg 8% DV; magnesium 28mg 10% DV; potassium 517mg 15% DV; sodium 527.6mg 21% DV.