Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Rena Marshall, Rex, Georgia
Recipe by Southern Living November 2004

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Recipe Summary

prep:
10 mins
cook:
1 hr
stand:
10 mins
total:
1 hr 20 mins
Yield:
Makes 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place roast on a rack coated with cooking spray in an aluminum foil-lined shallow roasting pan.

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  • 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.

Nutrition Facts

185 calories; calories from fat 29%; fat 6g; saturated fat 2.2g; mono fat 2.6g; poly fat 0.5g; protein 18g; carbohydrates 15g; fiber 0.5g; cholesterol 49mg; iron 0.8mg; sodium 163mg; calcium 24mg.
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