From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Combine the rosemary, ginger, sage, salt, pepper and sugar in a small bowl. Run over the pork. Place in a roasting pan. Roast, uncovered, for 20 minutes.
Pour in the wine; the amount will vary depending on the pan size. Form a tent with foil; place over the pork. Roast for 10 minutes.
Combine 1 Tablespoon of the marmalade and 1 teaspoon of the mustard in a measuring cup. Spread over the pork. Roast, uncovered, for 15 minutes or until a meat thermometer registers at least 145 degrees. Remove to a warm platter. Cover with foil to keep warm.
Place the roasting pan over low heat on the stovetop. Stir in the remaining 1 Tablespoon marmalade, remaining 1 teaspoon mustard and the chicken broth. Deglaze the pan. Bring to a boil, taking care to avoid burning. Mix the cornstarch and 2 teaspoons cold water in a measuring cup. Pour into the marmalade mixture. Slice the pork into 1/4 to 1/2-inch slices. Spoon the sauce over the pork and serve. Serve with yams and a green vegetable.
SERVINGS: 6
- 3/4 teaspoon dried rosemary
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon sugar
- 2 pounds pork loin roast
- 1/4 to 1/2 cup white wine or water
- 2 Tablespoons orange marmalade
- 2 teaspoons Dijon mustard
- 1/2 cup chicken broth
- 1-1/4 teaspoons cornstarch
- 2 teaspoons cold water
TO PREPARE:
Combine the rosemary, ginger, sage, salt, pepper and sugar in a small bowl. Run over the pork. Place in a roasting pan. Roast, uncovered, for 20 minutes.
Pour in the wine; the amount will vary depending on the pan size. Form a tent with foil; place over the pork. Roast for 10 minutes.
Combine 1 Tablespoon of the marmalade and 1 teaspoon of the mustard in a measuring cup. Spread over the pork. Roast, uncovered, for 15 minutes or until a meat thermometer registers at least 145 degrees. Remove to a warm platter. Cover with foil to keep warm.
Place the roasting pan over low heat on the stovetop. Stir in the remaining 1 Tablespoon marmalade, remaining 1 teaspoon mustard and the chicken broth. Deglaze the pan. Bring to a boil, taking care to avoid burning. Mix the cornstarch and 2 teaspoons cold water in a measuring cup. Pour into the marmalade mixture. Slice the pork into 1/4 to 1/2-inch slices. Spoon the sauce over the pork and serve. Serve with yams and a green vegetable.
SERVINGS: 6
