Ingredients1 h 55 m servings
- Mix rosemary, parsley and thyme. Cut small slits into surface of roast and stuff herb mixture into slits. Place in roasting pan. Roast at 325 degrees F for 1 hour.
- Mix jelly, mustard, cornstarch and broth in saucepan. Cook and stir until mixture boils and thickens. Spoon about 1/4 cup broth mixture over roast. Sprinkle with bread crumbs and spray with cooking spray.
- Roast 45 minutes or until done. Let stand 10 minutes. Serve with remaining broth mixture.
ReviewsRead all reviews 18
Pork can be a tough meat to not only cook correctly (safely but not dry) as well as can be a challenge to season. With all that said, this recipe is awesome at making even the most amateur cook...
Good recipe but I modified it a little. Use half the amount of bread crumbs or else most get wasted on the bottom of the pan and then drizzle roast with real melted butter instead of spraying ...
Everyone loved this when I made it. I didn't have any fresh herbs so I used dried and it was still so good. I'm going to use fresh for sure next time and I bet it will be even better.
I served this without the bread crumb crust at DH request and it was still a huge hit with the friends who were over for dinner. One friend said that I'd "hit it out of the ballpark with this o...
Absolutely superb! My family devoured this. I had never heard of red currant jelly and had to go to two stores to find it. I am sure glad I did. This sauce was to die for. The fresh herbs m...
I made this pork loin recipe tonight for dinner and received RAVE reviews! This recipe is absolutely perfect the way it is - I made it exactly as I saw it listed except I didn't have any red cur...
We loved the flavor of the meat and the sauce. It is a nice dish to give pork a different flavor. Where I live it can sometimes be hard to get the exact cuts of meat and so I ended up having to ...