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Quick Savory Cranberry Glazed Pork Loin Roast Tasty Recipes

Trying to find recipes Quick Savory Cranberry Glazed Pork Loin Roast, the site provides recipes Quick Savory Cranberry Glazed Pork Loin Roast that a person need Listed here are the tested recipes Quick Savory Cranberry Glazed Pork Loin Roast of which you need

Quick Savory Cranberry Glazed Pork Loin Roast

"This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan."

Ingredients :

  • 1 (14.5 ounce) can whole berry cranberry sauce
  • 1 cup apple jelly
  • 1 tablespoon Dijon mustard
  • 4 cubes chicken bouillon, crushed
  • 1 teaspoon prepared horseradish
  • 2 teaspoons garlic powder
  • 2 tablespoons chopped fresh thyme
  • 1 (4 pound) boneless pork loin roast
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Instructions :

Prep : 10M Cook : 10M Ready in : 1H10M
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
  • Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
  • Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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