Pork Roast With Plum Glaze

HOWARD L. PUCKETT

Yield: 4 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 36%
  • Fat: 10.1g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 24.5g
  • Carbohydrate: 15.7g
  • Fiber: 1.2g
  • Cholesterol: 68mg
  • Iron: 1.2mg
  • Sodium: 316mg
  • Calcium: 21mg

Ingredients

  • 1 (1 1/2-pound) lean, boned pork loin roast
  • 5 tablespoons Spiced Plum Butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon five-spice powder (optional)
  • 3 garlic cloves, crushed
  • Cooking spray
  • 1/4 cup water
  • Plum slices (optional)
  • Sage sprigs (optional)

Preparation

  1. Preheat oven to 425°.
  2. Unroll roast; trim fat. Reroll roast; secure at 1-inch intervals with heavy string. Combine Spiced Plum Butter and next 6 ingredients (Spiced Plum Butter through garlic) in a bowl. Reserve 1/4 cup plum mixture; set aside.
  3. Place the roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Brush 2 tablespoons of remaining plum mixture over roast. Bake at 425° for 50 minutes or until meat thermometer registers 160° (slightly pink). Baste occasionally with remaining plum mixture. Let stand 5 minutes before slicing. Strain pan drippings through a sieve into a bowl, reserving 2 tablespoons. Discard remaining liquid and solids. Combine reserved 1/4 cup plum mixture, pan drippings, and water in a small saucepan. Bring to a boil; reduce heat, and simmer 2 minutes. Serve sauce with roast, and garnish with plum slices and sage sprigs, if desired.
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