"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Orange-Pecan Glazed Pork Loin Recipe

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This recipe for Orange-Pecan Glazed Pork Loin, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Hoegh - Hampton-Dumont
Added: Saturday, December 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 pound) boneless pork loin roast
1/2 cup finely chopped onion
1 clove garlic, minced
2 tablespoons vegetable oil
1/2 cup orange marmalade
1/4 cup chopped pecans
1/4 teaspoon ground cinnamon

Directions:
Directions:
Place roast on a rack in a shallow roasting pan. In a skillet, saute onion and garlic in oil until tender. Add the marmalade, pecans and cinnamon; cook and stir until marmalade is melted. Spoon over roast.
Bake, uncovered, at 325 degrees F for 1-3/4 hours or until meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.

Personal Notes:
Personal Notes:
Used in Bulldog Cafe....We use the Hormel Always Tender Pork Loin....it really is "always tender". We get this through our Martin Brothers salesman who sells to the school. The loins come 9-11 pounds each and the cost is reasonable.

 

 

 

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