CRANBERRY-GLAZED PORK LOIN
Prep: 20 min., Coole 7 min., Bake: 45 min., Stand: 10 min.

1 (8.5-ounce) jar cranberry chutney
1 cup apple jelly
1 tablespoon Creole mustard
1 cup chicken broth
2 garlic cloves, pressed
2 tablespoons fresh or 2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon pepper
1 (4 1/2-pound) center-cut boneless pork loin roast
Garnishes: Granny Smith apple slices, fresh thyme sprigs

STIR together first 6 ingredients in a medium saucepan; bring to a
boil over medium heat. Reduce heat, and simmer 5 minutes.

SPRINKLE salt and pepper evenly on pork roast; place roast in an aluminum foil-lined roasting pan. Pour chutney mixture evenly over pork.

BAKE at 425* for 45 minutes or until a meat thermometer inserted into
thickest portion registers 160*, basting every 20 minutes. Let stand 10 minutes before slicing. Garnish, if desired. MAKES 8 to 10 servings.

NOTE: For testing purposes only, we used Crosse & Blackwell Cranberry Chutney.

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