Shelly's Recipe

CRANBERRY-GLAZED PORK LOIN

Category: Pork

1 (8.5 oz) jar cranberry chutney
1 cup apple jelly
1 tbsp Creole mustard
1 cup chicken broth
2 garlic cloves, pressed
2 tsp dried thyme leaves
1 tsp salt
1 tsp pepper
1 (41/2 lb) center-cut boneless pork loin roast
Garnishes: Granny Smith apple slices, fresh thyme sprigs

Stir together chutney and next 5 ingredients in a medium saucepan, bring to a boil over medium heat. Reduce heat, and simmer 5 minutes. Sprinkle salt and pepper evenly on pork roast, place roast in an aluminum foil-lined roasting pan. Pour chutney mixture evenly over pork. Bake at 425 for 45 minutes or until a meat thermometer inserted into thickest portion registers 160, basting every 20 minutes. Let stand 10 minutes before slicing. Garnish, if desired.