Saturday, August 11, 2007
Boneless Pork Loin Roast with Apple Horseradish Sauce
To me, pork IS the 'other white meat.' Where would we be without ribs, chops, boneless loin, tenderloins, sausage? This is a delightful version of a boneless pork loin center cut roast.
1 boneless Pork Loin - Center Cut - about 3 pounds
1 cup chunky applesauce
1/2 cup red currant jelly or raspberry jelly
2 teaspoons horseradish
Heat oven to 325°F. Place roast on rack in shallow roasting pan. Do not cover. Roast to an internal temperature of 150°F.
Meanwhile, make sauce by heating applesauce, jelly and horseradish in small saucepan only until blended.
When roast reaches 150°F. spread about 1/4 cup of sauce over roast. Continue roasting about 15 minutes to glaze roast and until internal temperature reaches 160°F. for medium doneness. Serve remaining sauce with roast.
Serve with a twice baked potato, fresh-steamed green beans with Hollandaise Sauce or asparagus, baked sweet potato, cauliflower....actually, serve with whatever you like. :-)