Mustard-Glazed Pork Roast Recipe
- 1 boneless rolled pork loin roast (3 to 4 pounds), trimmed
- 1 garlic clove, peeled and cut into lengthwise strips
- 1 bottle (8 ounces) Italian salad dressing
- 1/4 cup red wine vinegar
- 1/4 teaspoon onion salt
- Salt and pepper to taste
- 1/4 cup apricot preserves
- 1/4 cup prepared mustard
- 2 tablespoons brown sugar
- 2 tablespoons butter, melted
- 1. Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar. Seal bag and refrigerate overnight.
- 2. Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper.
- 3. Bake, uncovered, at 325° for 1-3/4 to 2 hours or until thermometer reads 160°. Combine the preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking. Yield: 8 servings.
Reviews for Mustard-Glazed Pork Roast
"Thanks TOH for printing this Port Tenderloin Roast (long ago). it was originally my Mother's, who lived in So. County St. Louis, Mo. Her name was Irene. However; the Recipe traveled to South East Texas (near the Texas/Louisiana State Line) with me when I moved. I gave this Recipe to a Co-Worker, and she and her family requested and enjoyed it so much that she eventually got it all copied down and submitted to TOH. She is still a good retired friend now, and probably makes it even more frequently. We both still live in East Texas (BMT/PTAR Area) and I enjoy tremendously making this for Family and Friend. No one can seem to eat enough of it at one sitting. The one (1) Item Ms. Nancy left out of the Glazed is that I Finley Chop-Up a Sweet Vandalia White Onion (Small/Medium Size) and combine/mix/cook with the Pressures/Mustard/ Brown Sugar/Butter Mixture. When the entire mixture is cook down and dissolve you spoon or brush on mixture to pork Loin, Roast or Ham (and let it run down the sides) whether you did it the Oven, Barb-B-Cue Pit., or Rotisseries the pork Lion. A Hint: Always place aluminum foil or foil pan under the meat when glazing/basting, because the brown sugar/apricot preserve mixtures is hard to remove once it is baked on. This mixture if you wish to quadruple, the Glazing Recipe will keep in the refrigerator for a year Thanks Again TOH, for your inspiring Food Recipes that you present and the Helpful Kitchen Hints and Solutions."