sweet glazed pork roast

READY IN: 1hr 40mins
Recipe by Kellie2

I really like pork that has a sweet taste, so one day when I was looking for something to make for diner, and came across some preserves that my mom had canned, a little light went on! Make some candied sweet potatoes, a green salad, and some warm, toasty french bread, and you've got a meal that would satisfy any sweet tooth.

Top Review by Tinkerbell

My family really enjoyed this recipe. I had some leftover apricot/pineapple marmalade from another recipe and pineapple juice, leftover from mixing drinks the other night. After I stirred both together they were a little on the tart side, so I sprinkled in some smoked paprika and a dash of chili powder to balance that out. Your technique for cooking the tenderloin produced a moist, tender piece of meat. It was perfectly cooked in 60 minutes, so I never got a chance to cook it with the foil off, but that didn't matter to us at all. Thanks for sharing your delicious creation, Kellie! :) Made and enjoyed for the BB tag game.

Ingredients Nutrition

  • 1360.77-1814.36 g whole boneless pork tenderloin
  • 236.59 ml favorite preserves or 236.59 ml marmalade (I used 1/2C Peach, and 1/2C apricot)
  • 59.14 ml apple juice


  1. Preheat the oven to 375 degrees.
  2. In a small bowl, mix marmalade/preserves with apple juice.
  3. Spray a (n) 9x13 pan with Pam, and coat the bottom of the pan with some of the glaze.
  4. Place the tenderloin in the pan, and pour the rest of the glaze over the tenderloin.
  5. Cover the pan loosely with foil, and cut several small slits in the foil to allow the steam to escape.
  6. Bake for 30 minutes per pound (90 min total for a 3 pound roast), basting every 30 minutes.
  7. Remove the foil after the last basting, and cook uncovered for the last 30 minutes.
  8. For well done pork, the thermometer should read 170 degrees.

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