Recipe Details
Ingredients
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1(14.5 ounce) canwhole berry cranberry sauce
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1cupapple jelly
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1tablespoonDijon mustard
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4cubes chicken bouillon, crushed
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1teaspoonprepared horseradish
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2teaspoonsgarlic powder
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2tablespoonschopped fresh thyme
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1(4 pound)boneless pork loin roast
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1teaspoonsalt
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1teaspoonground black pepper
Cooking Directions
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Preheat an oven to 425 degrees F (220 degrees C).
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Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
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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.
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Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.
Editor’s Note:
Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories419 | |
| % Daily Value * | |
| Total Fat 16g |
20% |
| Saturated Fat 6g |
29% |
| Cholesterol 88mg |
29% |
| Sodium 805mg |
35% |
| Total Carbohydrate 39g |
14% |
| Dietary Fiber 1g |
3% |
| Total Sugars 31g |
|
| Protein 30g |
59% |
| Vitamin C 2mg |
2% |
| Calcium 28mg |
2% |
| Iron 1mg |
7% |
| Potassium 459mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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