Pork Roast With a Cranberry Glaze |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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It seems the cranberry salesman has been working hard lately - they pop up everywhere. lol. Origins of this recipe unknown. Ingredients:
3 lbs boneless pork loin roast, center-cut |
1 teaspoon salt |
1 teaspoon black pepper |
8 ounces whole berry cranberry sauce |
1 cup apple jelly |
1 cup chicken broth |
2 garlic cloves, chopped |
1 tablespoon creole mustard (or spicy brown mustard) |
2 teaspoons dried thyme leaves |
2 apples, sliced |
1 fresh thyme sprig |
Directions:
1. PORK ROAST: Sprinkle salt and pepper evenly on pork roast. Place roast on a rack coated with cooking spray in roasting pan (or in an aluminum foil-lined roasting pan).
2. CRANBERRY GLAZE: Preheat oven to 425°F In a medium saucepan over medium heat, mix together chutney ingredients and bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Pour chutney mixture evenly over pork.
3. Bake for 20 minutes, baste the roast, and continue cooking for 20-25 minutes or until a meat thermometer inserted into thickest portion registers 160°F,.
4. Let stand 10 minutes before slicing. Garnish with apples and thyme sprig, if desired.
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