Apple-Glazed Pork Loin Recipe

4 5 8
Apple-Glazed Pork Loin Recipe
Apple-Glazed Pork Loin Recipe photo by Taste of Home
Publisher Photo

Apple-Glazed Pork Loin Recipe

Read Reviews
4 5 8
Publisher Photo
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."
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + standing

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 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.
Originally published as Apple-Glazed Pork Loin in Light & Tasty December/January 2005, p17

Nutritional Facts

3 ounce-weight: 256 calories, 8g fat (3g saturated fat), 67mg cholesterol, 330mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

  • 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
  1. 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 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.
  2. 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

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Reviews forApple-Glazed Pork Loin

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susan ritter User ID: 1166300 231066
Reviewed Aug. 11, 2015

"I followed directions, made no changes but wouldn't make this again. Entirely too sweet."

MY REVIEW
cookingmama15 User ID: 8103517 97157
Reviewed Nov. 16, 2014

"Absolutely delicious! It's a big hit everyone keeps asking me to make this one. The only thing I did different is add a half cup of brown sugar."

MY REVIEW
doxiemom09 User ID: 4221513 144345
Reviewed Jan. 24, 2011

" [quote user="tommytoe"]

Sounds good except for the Dijon mustard.  Wonder if regular yellow mustard would work.
[/quote]
 
i don't think plain yellow mustard would work- the dijion helps give it it's flavor but don't worry, if you don't like dijion, it's not an overwealming flavor in it.
"

MY REVIEW
tommytoe User ID: 951692 129673
Reviewed Jan. 24, 2011

"Sounds good except for the Dijon mustard.  Wonder if regular yellow mustard would work."

MY REVIEW
doxiemom09 User ID: 4221513 63965
Reviewed Jan. 24, 2011

"I've cooked alot of pork Loin, but this was the best ever! My husband couldn't stop going on and on about how juicy and tasty it was. He even noticed how pretty it was when it came out of the oven! My family couldn't get enough of it and the recipe will definitely be going at the top of my list of "make again dishes!""

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