Ingredients: |
Ingredients: 1 tsp dry mustard
1 tsp dried basil
1/4 tsp pepper
1 boneless pork loin roast, about 4 pounds, rolled and tied
1/2 cup port or cooking sherry
2 tbsp soy sauce
2 cloves garlic, pressed through a garlic press
1/4 cup red currant jelly (you will find this in the jam/jelly section at the grocery store)
1 tbsp vegetable oil
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Directions: |
Directions:1. In small bowl, stir together mustard, basil and pepper, rubbing mixture with back of spoon to crush basil finely and blend ingredients well. Rub pork evenly with mixture, place in sturdy plastic bag and set in a large dish.
2. In measuring cup, stir together port, soy sauce and garlic. Pour mixture over pork and seal bag tightly. Refrigerate for at least 2 hours or overnight, turning a couple of times.
3. Remove pork and place on rack in shallow roasting pan, reserving marinade. Roast pork, uncovered in preheated 325ºF oven for about 2 hours or until meat thermometer inserted in thickest part registers 170ºF.
4. While pork in roasting, combine 1 tbsp of the reserved marinade with jelly and oil in small saucepan. Heat over medium heat, stirring until jelly has melted. Brush some of the mixture over meat 2 to 3 times during last 30 minutes of roasting for a nice glaze.
5. When pork is cooked, remove from oven and let stand, covered at room temperature for 10 minutes.
6. Optional gravy: Remove excess fat from roasting pan, deglaze pan by pouring in a little water or port and stirring up any brown bits in bottom of pan. add remaining reserved marinade, bring to boil and transfer to gravy boat. Pass with slices of pork. |
This recipe for Glazed Roasted Pork Loin is from