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Prep Time: 10 Minutes Cook Time: 105 Minutes |
Ready In: 115 Minutes Servings: 8 |
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An herb-studded pork roast wears a coat of crunchy bread crumbs and a sweet and tangy mustard and currant jelly sauce. Ingredients:
1 teaspoon minced fresh rosemary leaves |
1 teaspoon minced fresh parsley |
1 teaspoon minced fresh thyme leaves |
1 (2 1/2 pound) boneless pork loin roast |
1/2 cup red currant jelly |
1/4 cup dijon-style mustard |
1 tablespoon cornstarch |
1 cup swanson® chicken broth (regular, natural goodness™ or certified organic) |
1/2 cup whole-wheat bread crumbs |
vegetable cooking spray |
Directions:
1. Mix rosemary, parsley and thyme. Cut small slits into surface of roast and stuff herb mixture into slits. Place in roasting pan. Roast at 325 degrees F for 1 hour.
2. Mix jelly, mustard, cornstarch and broth in saucepan. Cook and stir until mixture boils and thickens. Spoon about 1/4 cup broth mixture over roast. Sprinkle with bread crumbs and spray with cooking spray.
3. Roast 45 minutes or until done. Let stand 10 minutes. Serve with remaining broth mixture.
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