1 (14 1/2-ounce) can fat-free reduced-sodium chicken broth
Garnish: fresh rosemary sprigs
How to Make It
Place roast on a rack coated with cooking spray in an aluminum foil-lined shallow roasting pan.
Rub roast with pepper and salt.
Heat marmalade in a microwave-safe bowl at HIGH 10 seconds or until melted. Add mustard and rosemary, stirring until blended. Brush mixture over roast.
Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion registers 155°. Cover with foil; let stand 10 minutes. Remove roast from pan, and cut into slices; cover and keep warm.
Sprinkle roasting pan with flour; place on cooktop, and cook over medium heat, 1 minute, whisking constantly. Add broth, and cook 5 more minutes, whisking constantly or until mixture thickens. Serve with sliced pork. Garnish, if desired.
My family really enjoyed this. It was easy to prepare, i let it set for a few hours with the orange marmalade mixture on it and would probably let it set even longer next time. Did not make the gravy and it was still delicious.
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