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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
1 (3-pound) boneless pork loin roast |
vegetable cooking spray |
1 1/2 teaspoons coarsely ground pepper |
1/2 teaspoon salt |
1 cup orange marmalade |
2 tablespoons creole mustard |
2 teaspoons fresh or dried rosemary |
2 tablespoons all-purpose flour |
1 (14 1/2-ounce) can fat-free reduced-sodium chicken broth |
garnish: fresh rosemary sprigs |
Directions:
1. Place roast on a rack coated with cooking spray in an aluminum foil-lined shallow roasting pan.
2. Rub roast with pepper and salt.
3. Heat marmalade in a microwave-safe bowl at HIGH 10 seconds or until melted. Add mustard and rosemary, stirring until blended. Brush mixture over roast.
4. Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion registers 155°. Cover with foil; let stand 10 minutes. Remove roast from pan, and cut into slices; cover and keep warm.
5. Sprinkle roasting pan with flour; place on cooktop, and cook over medium heat, 1 minute, whisking constantly. Add broth, and cook 5 more minutes, whisking constantly or until mixture thickens. Serve with sliced pork. Garnish, if desired.
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