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."
- 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
- 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.
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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