Dijon-Herb Pork Roast

Name: Dijon-Herb Pork Roast
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 1 teaspoon fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves, minced, crushed; 1 teaspoon fresh parsley or 1/4 teaspoon dried parsley flakes, minced; 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves, minced, crushed; 2 1/2-3 lbs boneless pork loin roast; 1/2 cup red currant jelly; 1/4 cup dijon-style mustard; 1 tablespoon cornstarch; 1 cup Swanson chicken broth (regular, Natural Goodness or Certified Organic); 1/2 cup whole wheat bread crumbs, fresh; vegetable oil cooking spray

Submitted by Cookin in Texas

"An herb-studded pork roast wears a coat of crunchy bread crumbs and a sweet and-tangy mustard & currant jelly sauce."

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Ready In:: 1hr 10mins
Ingredients:: 10
Serves:: 8

ingredients

1 teaspoon fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves, minced, crushed
1 teaspoon fresh parsley or 1/4 teaspoon dried parsley flakes, minced
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves, minced, crushed
2 ¹⁄₂ - 3 lbs boneless pork loin roast
¹⁄₂ cup red currant jelly
¹⁄₄ cup dijon-style mustard
1 tablespoon cornstarch
1 cup Swanson chicken broth (regular, Natural Goodness or Certified Organic)
¹⁄₂ cup whole wheat bread crumbs, fresh
vegetable oil cooking spray

directions

Mix rosemary, parsley and thyme. Cut small slits into surface of roast and stuff herb mixture into slits. Place in roasting pan. Roast at 325°F for 1 hours.
Mix jelly, mustard, cornstarch and broth in saucepan. Cook and stir until mixture boils and thickens. Spoon about 1/4 cup broth mixture over roast. Sprinkle with bread crumbs and spray with cooking spray.
Roast 45 minute or until done. Let stand 10 minute Serve with remaining broth mixture.

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RECIPE SUBMITTED BY

Cookin in Texas

My name is Sandra Bins. I am from Georgetown, TX. I have 2 sons, ages 5 and 11. I have been married for 4 years but we have been together for 15 years. Most of my cooking I have picked up from my mother and grandmother. They did not cook new things just the same ones over and over. When I got my own place and started to experiment, I learned that I can really make things turn out quite well. I love cookbooks, I don't really have a favorite one, more like a favorite 10. I like to take a recipe and find the variations in other cookbooks and mix things up. My husband, who is from Austin, Texas, likes things spicy and a little wild. But I tend to keep things a little mild. My sons like the fact that there is always something new on the table. We eat as a family every night no matter what. If there is something that my kids don't like, there is always hot pockets....lol. I love to cook mostly on the stove top. I am not a baker, but on occasion I can cook a mean casserole. I try not to depend on casseroles, they are loaded with fat and tend to really heat the house up. For fun my family likes to hike and bike. I am a stay at home mom/assistant cub master. I like what I do but as soon as my youngest starts school I am going back to work.

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