Cranberry-Glazed Pork Loin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (8.5-ounce) jar cranberry chutney |
1 cup apple jelly |
1 tablespoon creole mustard |
1 cup chicken broth |
2 garlic cloves, pressed |
2 tablespoons fresh or 2 teaspoons dried thyme leaves |
1 teaspoon salt |
1 teaspoon pepper |
1 (4 1/2-pound) center-cut boneless pork loin roast |
garnishes: granny smith apple slices, fresh thyme sprigs |
Directions:
1. Stir together chutney and next 5 ingredients in a medium saucepan; bring to a boil over medium heat. Reduce heat, and simmer 5 minutes.
2. Sprinkle salt and pepper evenly on pork roast; place roast in an aluminum foil-lined roasting pan. Pour chutney mixture evenly over pork.
3. Bake at 425° for 45 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting every 20 minutes. Let stand 10 minutes before slicing. Garnish, if desired.
4. [B Note: ] For testing purposes only, we used Crosse & Blackwell Cranberry Chutney.
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