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Pear-Glazed Pork Roast

Pear-Glazed Pork Roast

Southern Living NOVEMBER 2006

  • Yield: Makes 8 servings
  • Cook time:5 Minutes
  • Prep time:15 Minutes
  • Chill:8 Hours
  • Bake:45 Minutes
  • Stand:15 Minutes


  • Apple-Bourbon Marinade
  • 1 (4-lb.) boneless pork loin roast
  • 1 1/2 teaspoons salt
  • 1 teaspoon seasoned pepper
  • 3 tablespoons olive oil
  • Sliced fruits and vegetables
  • 1/2 (11.5-oz.) jar pear preserves
  • 1/2 (10-oz.) jar pepper jelly


1. Pour Apple-Bourbon Marinade into a 2-gal. zip-top plastic freezer bag; add pork loin roast. Seal bag, and chill at least 8 hours or up to 24 hours, turning occasionally.

2. Remove roast from bag; discard marinade. Pat roast dry with paper towels; sprinkle evenly with salt and seasoned pepper. Brown roast on all sides in hot oil in a roasting pan over medium-high heat. Remove roast from pan.

3. Arrange sliced fruits and vegetables in a single layer in bottom of pan; return roast to pan. Stir together pear preserves and pepper jelly; brush roast evenly with mixture.

4. Bake at 375° for 45 minutes or until a meat thermometer inserted into thickest portion registers 155°. Remove from oven, and let stand 15 minutes before slicing. Serve with pan juices.


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Pear-Glazed Pork Roast recipe