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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 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 & currant jelly sauce. Ingredients:
1 teaspoon fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves, minced, crushed |
1 teaspoon fresh parsley or 1/4 teaspoon dried parsley flakes, minced |
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves, minced, crushed |
2 1/2-3 lbs 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, fresh |
vegetable oil 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°F for 1 hours.
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 minute or until done. Let stand 10 minute Serve with remaining broth mixture.
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