sweet glazed pork roast

"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."
 
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photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
Ready In:
1hr 40mins
Ingredients:
3
Serves:
4-6
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ingredients

  • 3 -4 lbs whole boneless pork tenderloin
  • 1 cup favorite preserves or 1 cup marmalade (I used 1/2C Peach, and 1/2C apricot)
  • 14 cup apple juice
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directions

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

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Reviews

  1. 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.
     
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