Shelly's Recipe

GLAZED PORK ROAST AU JUS

Category: Roasts/Tenderloins - Pork

5 lbs pork loin roast
1 pkg onion soup mix
1/4 cup packed brown sugar
2 tbsp Dijon mustard
1 tbsp soy sauce
1 clove garlic, minced
1/2 tsp seasoned salt
1 tsp chicken bouillon granules
1/4 tsp pepper and ground ginger
1 tbsp dry sherry
Optional: Pineapple, apricot or cherry jam jelly

With the tines of a fork, poke holes in the roast. Empty soup mix into a large mixing bowl and roll roast in mix until thoroughly coated. Put roast on a rack in a shallow roasting pan and roast at 325 for 1 hour and 45 minutes or until meat thermometer inserted into thickest part of roast reaches between 160 and 170.

Meanwhile, combine remaining ingredients and a small amount of jelly. Brush onto roast, making sure all the meat is covered. Add 1 cup water to pan, stirring into drippings. Continue to brush mixture over top of roast every 10 minutes during the last 30 minutes of cooking time. When the meat registers done, remove to platter and let stand 10 minutes before carving. Slice roast into serving pieces.

Pour pan drippings into gravy boat and serve with meat. NOTE: For a completely smooth au jus, puree the drippings in a blender and then reheat prior to serving. Serves 6-8