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Ingredients
- 1 (14.5 ounce) can whole berry cranberry sauce
- 1 cup apple jelly
- 1 tablespoon Dijon mustard
- 4 cubes chicken bouillon, crushed
- 1 teaspoon prepared horseradish
- 2 teaspoons garlic powder
- 2 tablespoons chopped fresh thyme
- 1 (4 pound) boneless pork loin roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Details
Servings 10
Preparation time 10mins
Cooking time 60mins
Preparation
Step 1
1.Preheat an oven to 425 degrees F (220 degrees C).
2.Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
3.Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
4.Cook until the pork is no longer pink in the center, about 45 minutes, basting every 10 minutes with remaining sauce. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
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