Apple-Glazed Pork Loin
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."
SERVINGS
|
12
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
105 min.
|
TOTAL
|
115 min.
|
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 45 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 60-75 minutes longer or until a meat thermometer reads 160°, basting once with jelly mixture. Let roast stand for 10-15 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.