74489 currant jelly glazed pork roast Recipes

pork roast, garlic cloves, cut in sticks, butter, olive oil, dijon mustard, maple syrup, herbes de provence, garlic salt, salt and pepper, to taste, yellow onions, peeled and halved, chicken stock, cream, kneaded butter (equal part of butter and flour)

pork roast, olive oil, dill weed, freshly snipped mint, dried oregano flakes, whole grain mustard, minced garlic paste, pesto sauce (i used my walnut-basil pesto), white pepper, soy sauce, cornstarch, freshly snipped garlic chives

bone-in pork loin roast (4 to 5 lb), jellied cranberry sauce, water, brown sugar, molasses, cider vinegar, ground cinnamon

chili sauce, currant jelly (can use a grape jelly), dijon mustard, lean ground beef, egg, lightly beaten, bread crumbs, salt

red currant jelly, prepared dijon-style mustard, ketchup, brown sugar, little smokie sausages

pork roast, salt, worcestershire sauce, fresh crushed garlic, lemon pepper, water

pork roast (butt end, boneless, if possible), flour, whole garlic cloves, peeled, butter, cooking oil, salt and black pepper (if you like more kick, you can add 1/8 tsp. of ground cayenne pepper also), room temp water

red currant jelly or 1/3 cup black currant jelly, bavarian beer vinegar (i used cider vinegar), pork tenderloin, olive oil, salt, pepper

cardamom pods, juniper berries, navel orange, peeled , cut into pieces, dry red wine, olive oil, cinnamon sticks, broken into pieces, bay leaves, salt, whole black peppercorns, center-cut pork rib roast with 8 to 10 bones, ground cardamom, olive oil, dry red wine, pitted prunes (about 10 oz), prune juice, brandy, cinnamon sticks, bay leaves, red currant jelly

water, salt, turkey , neck, heart and gizzard reserved for giblet stock, butter, red currant jelly, chopped fresh marjoram, grated orange peel, grated lemon peel, sliced shallots, more) canned low-salt chicken broth, giblet stock, canned low-salt chicken broth, all purpose flour, ruby port, fresh orange juice, fresh lemon juice, grated orange peel

water, salt, turkey , neck, heart and gizzard reserved for giblet stock, butter, red currant jelly, fresh marjoram, chopped, orange peel, grated, lemon peel, grated, shallot, sliced, reduced-sodium chicken broth, low sodium, all-purpose flour, ruby port, fresh orange juice, fresh lemon juice, orange peel, grated

red currant jelly, ketchup, white vinegar, ground cinnamon, boneless center-cut pork loin chops (1/2 inch thick ), pepper, salt

pork chops, red currant jelly (or black currant jelly), dijon mustard, salt, pepper

boneless center-cut pork loin chops (1/2 inch thick ), ground sage, salt, pepper, minced onion, currant jelly, dijon mustard

pork tenderloin, unsalted butter, salt , to taste, pepper , to taste, dried rosemary, currant jelly, dijon mustard, rosemary sprig, for garnish

all-purpose flour, sugar, baking powder, salt, cold butter, egg, half-and-half cream, grated orange peel, currant jelly