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Savory Cranberry Glazed Pork Loin Roast

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Course Main Course

Ingredients
  

  • 2 cans whole berry cranberry sauce (14.5 oz, each)
  • 2 cups apple jelly
  • 2 Tbsp Dijon mustard
  • 8 cubes chicken bouillon, crushed
  • 2 tsp prepared horseradish
  • 4 tsp garlic powder
  • 4 tsp dried crushed thyme
  • 1 boneless pork loin roast (4-5lbs)
  • 1 tsp salt
  • 1 tsp pepper

Instructions
 

  • Preheat oven to 425 degrees. Foil-line a baking pan with sides.
  • Combine cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder and thyme in a saucepan. Bring to a boil.
  • 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.
  • Cook until 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 145-150 degrees. Makes 8-10 servings. Enjoy!