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Apple-Glazed Pork Loin Recipe

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An impressive main dish for any special occasion, this succulent pork roast has a sweet, tangy flavor. "I found this easy recipe in a church cookbook," Jean Graf-Joyce reports from Albany, Oregon. "Friends constantly request it."

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Diabetic Friendly

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Apple-Glazed Pork Loin Recipe

Prep: 10 min. Bake: 1 hour + standing

Yield: 12 Servings

10 60 70

Ingredients

1-1/8 teaspoons salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1 boneless rolled pork loin roast (about 3 pounds)
1 jar (12 ounces) apple jelly
4 teaspoons Dijon mustard
3 teaspoons lemon juice, divided

Directions

Rub 1 teaspoon salt and 1/4 teaspoon pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes.
Meanwhile, in a small saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice. Brush roast lightly with jelly mixture.
Bake 30-40 minutes longer or until a thermometer reads 145°, basting once with jelly mixture. Let roast stand for 10 minutes before slicing.
Stir drippings in pan to loosen browned bits. Pour into a measuring cup; skim fat. Stir the remaining jelly mixture, lemon juice, salt and pepper into drippings; heat through. Serve with the roast. Yield: 12 servings.

Nutritional Analysis: One serving (3 ounces cooked pork with 1 tablespoon sauce) equals 256 calories, 8 g fat (3 g saturated fat), 67 mg cholesterol, 330 mg sodium, 20 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

Originally published as Apple-Glazed Pork Loin in Light & Tasty December/January 2005, p17

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Apple-Glazed Pork Loin (3)

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Apple-Glazed Pork Loin

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Reviewed on Jan. 24, 2011 by doxiemom09

tommytoe
Sounds good except for the Dijon mustard. Wonder if regular yellow mustard would work.

i don't think plain yellow mustard would work- the dijion helps give it it's flavor but don't worry, if you don't like dijion, it's not an overwealming flavor in it.

Reviewed on Jan. 24, 2011 by tommytoe

Sounds good except for the Dijon mustard. Wonder if regular yellow mustard would work.

Reviewed on Jan. 24, 2011 by doxiemom09

I've cooked alot of Pork Loin, but this was the best ever! My husband couldn't stop going on and on about how juicy and tasty it was. He even noticed how pretty it was when it came out of the oven! My family couldn't get enough of it and the recipe will definitely be going at the top of my list of "make again dishes!"