Monday, December 16, 2013

Cranberry Glazed Pork Loin

· 1 (14.5 ounce) can whole berry cranberry sauce
· 1 cup apple jelly
· 1 tablespoon Dijon mustard
· 4 cubes chicken bouillon, crushed
· 1 teaspoon prepared horseradish
· 2 teaspoons garlic powder
· 2 tablespoons chopped fresh thyme
· 1 (4-pound) pork loin roast
· 1 teaspoon salt
· 1 teaspoon pepper

1. Preheat oven to 425 degrees.
2. In a saucepan, combine cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder and thyme and bring to a boil.
3. Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Using a pastry brush completely coat the pork with the cranberry mixture.
4. Cook approximately 45 minutes or until pork is no longer pink in the center and registers 145 degrees on a meat thermometer placed in the center of the roast. Baste every 10 minutes with remaining sauce.

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