04 Dec Orange-Dijon Pork Loin
Orange-Dijon Pork Loin
- 2 tsp. dried thyme
- 1 tsp. salt
- 1 tsp. rubbed sage
- 1/4 tsp. ground allspice
- 1/4 tsp. pepper
- 1 4- to 5-lb. rolled boneless pork loin roast
Orange Dijon Sauce
- 2 12-oz. jars orange marmalade
- 1/4 c. Dijon mustard
- 1/4 c. Worcestershire sauce
- 1 tsp. ground ginger
- 4 large ga
- Combine first 5 ingredients; rub evenly over roast. Place roast in a lightly greased 13- x 9-inch pan. Bake at 325° for 1 hour.
- Bring the remaining ingredients to a boil in a small saucepan over medium heat. Set aside. Makes 2 cups.
- Cover and bake the roast for 30 more minutes or until a meat thermometer inserted into thickest portion registers 160°. Top with Orange-Dijon Sauce.
Potassium: 434 mg
Phosphorus: 235 mg
Adapted from Revised by Pat Handley, RD, LDN