Thursday, November 11, 2010

Cranberry Glazed Pork Loin Roast

This is a great roast for the holidays. It looks pretty and festive and has great flavor.

You can usually find prepared horseradish by the mustard in your grocery store. I put 1-2 tsp. in the recipe because I made it with 1 teaspoon but personally would like the added kick of an additional teaspoon.

from Quick Savory Cranberry Glazed Pork Roast on

1 (4 lb.) boneless pork loin roast
1 (14.5 oz) can whole cranberry sauce
1 cup apple jelly
1 Tbsp. Dijon mustard
4 cubes chicken bouillon, crushed
1-2 tsp. prepared horseradish
2 tsp. garlic powder
2 Tbsp. chopped fresh thyme (or 1 tsp. dried thyme)
salt and pepper

Preheat oven to 425 degrees.

In a saucepan, combine cranberry sauce, jelly, mustard, bouillon, horseradish, garlic powder, and thyme; bring to a boil, then remove from heat. Line a large baking pan with foil. Place roast fat side up and sprinkle with salt and pepper. Spoon enough sauce onto roast to cover; reserve remaining sauce for basting.

Cook for 1 hour, basting (spooning sauce over) roast every 15 minutes. Let roast stand 10 minutes before slicing. Serve with sauce/gravy from pan.

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