Recipe by Southern Living November 2006

Gallery

Recipe Summary test

prep:
15 mins
chill:
8 hrs
cook:
5 mins
bake:
45 mins
stand:
15 mins
total:
8 hrs 80 mins
Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Advertisement