Glazed honey-mustard pork roast

6 servings

Ingredients

Quantity Ingredient
1 (3 Lb) Boneless Pork Loin Roast
Salt
Freshly ground pepper
¼ cup Dijon mustard
¼ cup Honey
¼ cup Canola Or Other Light Vegetable Oil
2 teaspoons Fresh lemon juice
2 teaspoons Worcestershire sauce
2 mediums Cloves garlic -- minced
1 teaspoon Cornstarch
⅓ cup Reduced-sodium chicken broth
2 tablespoons Heavy whipping cream

Directions

Season surface of pork roast to taste with salt and pepper. Place roast in shallow roasting pan lined with foil and roast at 350 degrees until instant-read thermometer, inserted into center of roast, registers 170 degrees, about 2 hours.

After meat has cooked 30 minutes, mix mustard, honey, oil, lemon juice, Worcestershire, garlic and pepper to taste in bowl. Reserve ½ of mixture to make sauce. Use rest of mixture to baste roast, brushing every 15 minutes. When meat is 170 degrees, remove from oven. Let stand 15 minutes before slicing.

Tent with foil to keep warm In bowl dissolve cornstarch in chicken broth.

Mix with reserved honey mustard mixture in small non-reactive saucepan. Gently heat until hot and thickened, stirring as needed.

Add cream. Heat through. Adjust seasonings to taste.

To serve, slice pork roast thin. Dress meat with sauce. Pass remaining sauce separately. Makes 6 to 8 servings, or 4 servings plus enough leftovers for other recipes.

Each of 6 servings contains about: 626 calories; 767 mg sodium; 126 mg cholesterol; 49 grams fat; 13 grams carbohydrates; 30 grams protein; 0.02 gram fiber.

Presented by: Abby Mandel, L.A. Times Good Cooking column, "Waiting for Leftovers", 1/19/95, page H21.

Recipe By :

From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking

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