Delicious!
Quick Savory Cranberry Glazed Pork Loin Roast
14.5 ounces can whole cranberry sauce
1 cup apple jelly
1 tablespoon dijon mustard
4 cubes chicken bouillon, crushed
1 teaspoon prepared horseradish
2 teaspoons garlic powder
2 teaspoons dried crushed thyme
4 pounds boneless pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper
1. Preheat an oven to 425°F.
2. Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
3. Season the pork loin with the salt and pepper. Lie the seasoned loin in a large baking pan. Brush the sauce onto the pork using a pastry brush until completely coated and all the sauce is used.
4. Cook until the pork is no longer pink in the center, about 45 minutes, basting every 10 minutes. An instant-read thermometer inserted into the center should read 160°.
Prep
- Prep: 10 Minutes
- Cook: 50 Minutes
- Ready in: 70 Minutes
Source: Allrecipes.com (10 servings)
14.5 ounces can whole cranberry sauce
1 cup apple jelly
1 tablespoon dijon mustard
4 cubes chicken bouillon, crushed
1 teaspoon prepared horseradish
2 teaspoons garlic powder
2 teaspoons dried crushed thyme
4 pounds boneless pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper
1. Preheat an oven to 425°F.
2. Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
3. Season the pork loin with the salt and pepper. Lie the seasoned loin in a large baking pan. Brush the sauce onto the pork using a pastry brush until completely coated and all the sauce is used.
4. Cook until the pork is no longer pink in the center, about 45 minutes, basting every 10 minutes. An instant-read thermometer inserted into the center should read 160°.
Prep
- Prep: 10 Minutes
- Cook: 50 Minutes
- Ready in: 70 Minutes
Source: Allrecipes.com (10 servings)
Comments