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Apple-Glazed Pork Loin

 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."
12 ServingsPrep: 10 min. Bake: 1 hour + standing


  • 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.
Nutritional Facts: One serving (3 ounces cooked pork with 1 tablespoon sauce) equals 256 calories,

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Apple-Glazed Pork Loin (continued)

Nutritional Facts: 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer