Pork Loin With Orange Dijon Sauce Recipe

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Ingredients:

Serving

4 -5 lbs rolled boneless pork loin roast
8 large garlic cloves (halved ) (optional)
2 tbsp olive oil
2 tsp dried thyme
1 tsp salt
1 tsp sage
1/4 tsp allspice
black pepper
2 (12 oz) jars orange marmalade
1/4 cup dijon mustard
1/4 cup worcestershire sauce
1 tsp ginger powder
5 fresh minced garlic cloves

Directions:

Set oven to 325 degrees F.
Lightly grease a 13 x 9 baking dish.
Using a small sharp knife slice small slits all over in the roast, then stuff the garlic clove halves into the slits (this is only optional I like to do this).
Rub the olive oil all over the roast.
In a small bowl combine first 5 spice ingredients; rub spices all over pork loin to coat evenly.
Place the roast in prepared pan.
Bake for 1 hour.
Remove from oven and cover with foil; bake for 30 minutes more, or until a roast tests done.
Meanwhile in a saucepan, combine all sauce ingredients; bring to a boil over medium heat, stirring until the ingredients are well combined and the marmalade has softened.
Serve pork loin with the sauce.
Note: the sauce recipe yields approx 2 cups, if desired, the sauce may be doubled.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	261.95 Kcal (1097 kJ)
Calories from fat	69.31 Kcal
		% Daily Value*
Total Fat	7.7g	12%
Cholesterol	112.27mg	37%
Sodium	395.51mg	16%
Potassium	729.19mg	16%
Total Carbs	5.74g	2%
Sugars	3.5g	14%
Dietary Fiber	0.36g	1%
Protein	37.85g	76%
Vitamin C	2.2mg	4%
Iron	2.4mg	13%
Calcium	29.8mg	3%

Amount Per 100 g
Calories	136.25 Kcal (570 kJ)
Calories from fat	36.05 Kcal
		% Daily Value*
Total Fat	4.01g	12%
Cholesterol	58.39mg	37%
Sodium	205.72mg	16%
Potassium	379.28mg	16%
Total Carbs	2.99g	2%
Sugars	1.82g	14%
Dietary Fiber	0.19g	1%
Protein	19.69g	76%
Vitamin C	1.2mg	4%
Iron	1.2mg	13%
Calcium	15.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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