Recipe by HeatherFeather
A recipe I found in a community cookbook put out by the Fort Polk OWC called "Bloom Where you are Planted." Simple recipe - you just throw the meat in the oven and let it cook, stirring up a simple glaze to brush on at the end of the cooking time.
Top Review by CountryLady
This was delicious & so easy! I used my own home-made red currant jelly & 1/2 of the sauce ingredients for a pork tenderloin about 1 1/2 lbs. Using my digital thermometer, it took an hour, then rested for 10 minutes. It was moist & tasty; however, I'll add another 15 minutes to the basting next time. I look forward to using the leftover sauce on a couple of chicken breasts. Thanx Heather!
- 4 -6 lbs rolled boneless pork loin roast, tied
- 1 (10 ounce) jar currant jelly (red or black)
- 1⁄3 cup light corn syrup
- 2 tablespoons cider vinegar
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon dried ginger
Directions See How It's Made
- Set roast on a rack in a shallow roasting pan and stick a meat thermometer into the center of the thickest part of the meat.
- Roast, uncovered, at 325 F for approximately 2 1/2-3 hours, or until the thermometer reads 170°F.
- Meanwhile, make the glaze by whisking together jelly, corn syrup, vinegar, dry mustard powder, and ginger in a small saucepan.
- Bring to just a simmer and let cook a few minutes until it starts to look like a thin glaze; set aside.
- During the last 30 minutes of cooking time, brush meat with the glaze.