This recipe gets 4 stars instead of 5 because it needs some changes from the original directions. I've been using this recipe since it was published in 2004, for all my most special occasions and it is always gets rave reviews. I love it because it's quick and simple too. No stress! 1. I use whole berry cranberry sauce instead of chutney. In my rural area we can't find chutney and I think the whole berry sauce is even better. 2. Instead of using chicken broth in the sauce, I use 3 chicken boullion cubes smooshed up. That takes care of the problem of the sauce being too thin. 3. I use garlic powder- 1 teaspoon for each clove I replace. 4. I always use fresh thyme from my garden- it makes a difference! 5. I still boil the sauce 5 - 10 minutes before using it on the pork. 6. Instead of pouring all the sauce over the roast, I baste the roast with 1/3 cup of the sauce every 10 minutes. 7. Make twice as much sauce and set aside half for serving along side the pork in a gravy boat. OK, now I'm HUNGRY! :)
Cranberry-Glazed Pork Loin
- 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
- Stir together chutney and next 5 ingredients in a medium saucepan; bring to a boil over medium heat. Reduce heat, and simmer 5 minutes.
- Sprinkle salt and pepper evenly on pork roast; place roast in an aluminum foil-lined roasting pan. Pour chutney mixture evenly over pork.
- 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.
- [B "Note:"] For testing purposes only, we used Crosse & Blackwell Cranberry Chutney.
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