|
|
This herb-seasoned pork loin roast is served
with a simple, yet elegant orange-Dijon sauce.
Orange-Dijon Pork
Loin
- 2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon rubbed sage
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 (4 to 5-pound) rolled boneless pork loin roast
Orange-Dijon Sauce:
- 2 (12-ounce) jars orange marmalade
1/4 cup Dijon mustard
1/4 cup Worcestershire sauce
1 teaspoon ground ginger
4 large garlic cloves, minced
- Combine first 5 ingredients; rub evenly
over roast. Place roast in a lightly greased 13 x 9 x 2-inch
pan.
- Bake at 325°F (160°C) for 1 hour.
Cover and bake 30 more minutes or until a meat thermometer inserted
into thickest portion registers 160°F (70°C).
- Top with Orange-Dijon Sauce.
- For Orange-Dijon Sauce: Bring all ingredients
to a boil in a small saucepan over medium heat. Serve with pork
loin. Makes 2 cups.
Makes 8 servings.
loading
|
|
|
