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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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An impressive main dish for any special occasion, this succulent pork roast has a sweet, tangy flavor. I found this easy recipe in a church cookbook, Jean Graf-Joyce reports from Albany, Oregon. Friends constantly request it. Ingredients:
1-1/8 teaspoons salt, divided |
1/4 teaspoon plus 1/8 teaspoon pepper, divided |
1 boneless rolled pork loin roast (about 3 pounds) |
1 jar (12 ounces) apple jelly |
4 teaspoons dijon mustard |
3 teaspoons lemon juice, divided |
Directions:
1. Rub 1 teaspoon salt and 1/4 teaspoon pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes.
2. Meanwhile, in a small saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice. Brush roast lightly with jelly mixture.
3. Bake 30-40 minutes longer or until a thermometer reads 145°, basting once with jelly mixture. Let roast stand for 10 minutes before slicing.
4. Stir drippings in pan to loosen browned bits. Pour into a measuring cup; skim fat. Stir the remaining jelly mixture, lemon juice, salt and pepper into drippings; heat through. Serve with the roast. Yield: 12 servings.
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