Pork Loin Roast
Servings: 0
Ingredients
- 6 lbs. pork loin whole, boneless
- 1 whole lemon juiced
- garlic cloves minced
- ginger
- rosemary
- seasoned salt
- black pepper
- 18 ounces red plum jam Smuckers
- 1/2 cup honey
- 2 tablespoons prepared mustard
- 2 tablespoons water
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 325 degrees. Wash pork loin and trim off excess fat. Cut
- in half and lay side by side on a rack in roasting pan. Rub roast with
- lemon juice. I use minced or ground garlic in the jar and either powdered
- or bottled ginger. Rub garlic and ginger over the top of roast. Sprinkle
- tops generously with seasoned salt, pepper and rosemary. Place in oven
- and cook for 2 hours. Combine remaining ingredients in saucepan and warm
- together. Remove meat and baste. Return to oven and continue basting
- every 15 minutes until meat is richly glazed and temperature registers 185
- degrees F.(about 45 minutes). Cover with foil to keep warm and moist
- until serving time and slice with electric knife just before serving.
- Serve with remaining plum sauce.
Notes
NOTES : Be careful not to overcook as roast will be dry and tuff. Leftovers make good sandwiches with the plum sauce or barbeque sauce.
Start cooking 3 hours before serving and it will be perfect!
Recipe By: A Grand Heritage
Serving Size: 14
Serving Size: 14
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