1.30.12 – ROD (Recipe of the Day)


Here is another bullet in your nutrition gun Challengers: please note I have not read or approved the information on this website. I do, however, approve this recipe. Sounds good. Try it out and leave some comments under this post.

Recipe courtesy of: http://www.cindystable.com/

Ginger Glazed Pork Loin

4 pounds boneless pork loin roast (center cut)
6 ounces ginger preserves
1 shallot, chopped
Juice from 2 lemons
3 tablespoons olive oil
1/3 cup mustard
Dijon Mustard
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper Fresh sage leaves, garnish
Preheat oven to 400 degrees.
On a clean board take the pork roast and pat down with a white paper towel. Season with salt and pepper.
Take a roasting pan and line the bottom with foil (for easy clean up) and place the pork on the roasting rack. Let sit for a few minutes
To make the glaze, In a medium bowl combine ginger preserves, shallot, lemon juice, olive oil, and mustard. Take half of the mixture and put into a small sauce pan.
Using the half remaining ginger mixture from the bowl take a brush and coat the pork loin roast.
Put in oven for 25 minutes then reduce heat to 335 degrees for about 1 hour. (Timing will depend on the size of the pork loin roast). The temperature of the pork loin should register at 145 degrees
Remove from the oven and cover loosely with foil for at least 10 minutes. (This will allow the juices to redistribute evenly)
While the roast is resting warm the remaining glaze over medium heat and bring to a simmer. Remove from head and put in a bowl, slice roast and garnish with sage leaves.

Copyright 2012 Cindy’s Table

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply