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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1/4 cup Dijon-style mustard
1/2 teaspoon ground red pepper, divided
1 teaspoon salt
One 3-pound boneless pork loin roast, rolled and tied
1 cup orange marmalade
2 to 3 tablespoons bourbon
2 tablespoons butter
Preheat the oven to 325. In a small bowl, combine the mustard, 1/4 teaspoon ground red pepper, and the salt; rub the mixture over the roast then place on a rack in a shallow roasting pan. Roast the pork for 1 to 1-1/2 hours, or until a meat thermometer registers 155 to 160 degrees.
In a small saucepan, combine the orange marmalade, bourbon, butter, and the remaining 1/4 teaspoon ground red pepper over low heat; stir and heat until melted and well combined. Slice the roast and serve topped with the orange-bourbon sauce. Serves 6-8
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DERBY PORK ROAST
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1/4 cup Dijon-style mustard
1/2 teaspoon ground red pepper, divided
1 teaspoon salt
One 3-pound boneless pork loin roast, rolled and tied
1 cup orange marmalade
2 to 3 tablespoons bourbon
2 tablespoons butter
Preheat the oven to 325. In a small bowl, combine the mustard, 1/4 teaspoon ground red pepper, and the salt; rub the mixture over the roast then place on a rack in a shallow roasting pan. Roast the pork for 1 to 1-1/2 hours, or until a meat thermometer registers 155 to 160 degrees.
In a small saucepan, combine the orange marmalade, bourbon, butter, and the remaining 1/4 teaspoon ground red pepper over low heat; stir and heat until melted and well combined. Slice the roast and serve topped with the orange-bourbon sauce. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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