ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry-Glazed Pork Loin

Yield Makes 8 to 10 servings

Ingredients

  • 1 (8.5-ounce) jar cranberry chutney
  • 1 cup apple jelly
  • 1 tablespoon Creole mustard
  • 1 cup chicken broth
  • 2 garlic cloves, pressed
  • 2 tablespoons fresh or 2 teaspoons dried thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 (4 1/2-pound) center-cut boneless pork loin roast
  • Garnishes: Granny Smith apple slices, fresh thyme sprigs

How to Make It

  1. Stir together chutney and next 5 ingredients in a medium saucepan; bring to a boil over medium heat. Reduce heat, and simmer 5 minutes.

  2. Sprinkle salt and pepper evenly on pork roast; place roast in an aluminum foil-lined roasting pan. Pour chutney mixture evenly over pork.

  3. Bake at 425° for 45 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting every 20 minutes. Let stand 10 minutes before slicing. Garnish, if desired.

  4. [B "Note:"] For testing purposes only, we used Crosse & Blackwell Cranberry Chutney.