Lemon-Plum Pork Roast Recipe

Lemon-Plum Pork Roast Recipe
Lemon-Plum Pork Roast Recipe photo by Taste of Home
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Lemon-Plum Pork Roast Recipe

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My mother often served this recipe for Sunday dinner. The drippings make a delicious gravy. (Leftovers would be wonderful in the recipe below.)
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour + standing

Ingredients

  • 1 boneless pork loin roast (2 pounds)
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped onion
  • 2 teaspoons butter
  • 1/4 cup plum jam
  • 3 tablespoons lemonade
  • 2 tablespoons chili sauce
  • 3/4 teaspoon soy sauce
  • 1/2 teaspoon prepared mustard
  • 1/4 teaspoon ground ginger
  • GRAVY:
  • 1 tablespoon all-purpose flour
  • 1/4 cup water

Directions

Sprinkle roast with garlic salt and pepper. Place roast fat side up in a shallow roasting pan. In a skillet, saute onion in butter until tender; stir in the remaining ingredients. Stir until heated. Pour over roast.
Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160°. Remove roast to a serving platter and keep warm. Let stand for 10 minutes.
Pour drippings and loosened brown bits into a bowl. Skim fat. In a small saucepan, combine flour and water until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy. Yield: 6 servings.
Originally published as Lemon-Plum Pork Roast in Cooking for One or Two Cookbook 2003, p186

Nutritional Facts

3 ounce-weight: 269 calories, 9g fat (4g saturated fat), 87mg cholesterol, 368mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.

  • 1 boneless pork loin roast (2 pounds)
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped onion
  • 2 teaspoons butter
  • 1/4 cup plum jam
  • 3 tablespoons lemonade
  • 2 tablespoons chili sauce
  • 3/4 teaspoon soy sauce
  • 1/2 teaspoon prepared mustard
  • 1/4 teaspoon ground ginger
  • GRAVY:
  • 1 tablespoon all-purpose flour
  • 1/4 cup water
  1. Sprinkle roast with garlic salt and pepper. Place roast fat side up in a shallow roasting pan. In a skillet, saute onion in butter until tender; stir in the remaining ingredients. Stir until heated. Pour over roast.
  2. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160°. Remove roast to a serving platter and keep warm. Let stand for 10 minutes.
  3. Pour drippings and loosened brown bits into a bowl. Skim fat. In a small saucepan, combine flour and water until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy. Yield: 6 servings.
Originally published as Lemon-Plum Pork Roast in Cooking for One or Two Cookbook 2003, p186

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