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.
Ingredients
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1 (14.5 ounce) can whole berry cranberry sauce
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1 cup apple jelly
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1 tablespoon Dijon mustard
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4 cubes chicken bouillon, crushed
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1 teaspoon prepared horseradish
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2 teaspoons garlic powder
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2 tablespoons chopped fresh thyme
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1 (4 pound) boneless pork loin roast
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1 teaspoon salt
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1 teaspoon ground black pepper
Description
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Preheat an oven to 425 degrees F (220 degrees C).
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Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
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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.
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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.
