Ingredients Jump to Instructions ↓

  1. 1-1/8 teaspoons salt, divided

  2. 1/4 teaspoon plus 1/8 teaspoon pepper, divided

  3. 1 boneless rolled pork loin roast (about 3 pounds)

  4. 1 jar (12 ounces) apple jelly

  5. 4 teaspoons Dijon mustard

  6. 3 teaspoons lemon juice, divided

Instructions Jump to Ingredients ↑

  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 small 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.


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