Currant Jelly Glazed Pork Roast |
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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 8 |
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A recipe I found in a community cookbook put out by the Fort Polk OWC called Bloom Where you are Planted. Simple recipe - you just throw the meat in the oven and let it cook, stirring up a simple glaze to brush on at the end of the cooking time. Ingredients:
4 -6 lbs rolled boneless pork loin roast, tied |
1 (10 ounce) jar currant jelly (red or black) |
1/3 cup light corn syrup |
2 tablespoons cider vinegar |
1/2 teaspoon dry mustard |
1/4 teaspoon dried ginger |
Directions:
1. Set roast on a rack in a shallow roasting pan and stick a meat thermometer into the center of the thickest part of the meat.
2. Roast, uncovered, at 325 F for approximately 2 1/2-3 hours, or until the thermometer reads 170°F.
3. Meanwhile, make the glaze by whisking together jelly, corn syrup, vinegar, dry mustard powder, and ginger in a small saucepan.
4. Bring to just a simmer and let cook a few minutes until it starts to look like a thin glaze; set aside.
5. During the last 30 minutes of cooking time, brush meat with the glaze.
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