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sweet glazed pork roast

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“I really like pork that has a sweet taste, so one day when I was looking for something to make for diner, and came across some preserves that my mom had canned, a little light went on! Make some candied sweet potatoes, a green salad, and some warm, toasty french bread, and you've got a meal that would satisfy any sweet tooth.”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 1360.77-1814.36 g whole boneless pork tenderloin
  • 236.59 ml favorite preserves or 236.59 ml marmalade (I used 1/2C Peach, and 1/2C apricot)
  • 59.14 ml apple juice

Directions

  1. Preheat the oven to 375 degrees.
  2. In a small bowl, mix marmalade/preserves with apple juice.
  3. Spray a (n) 9x13 pan with Pam, and coat the bottom of the pan with some of the glaze.
  4. Place the tenderloin in the pan, and pour the rest of the glaze over the tenderloin.
  5. Cover the pan loosely with foil, and cut several small slits in the foil to allow the steam to escape.
  6. Bake for 30 minutes per pound (90 min total for a 3 pound roast), basting every 30 minutes.
  7. Remove the foil after the last basting, and cook uncovered for the last 30 minutes.
  8. For well done pork, the thermometer should read 170 degrees.

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