04 Dec Orange-Dijon Pork Loin

Posted at 18:22h in Holiday, Meat (beef, lamb & pork), Thanksgiving by Dialysis Clinic, Inc.

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
  1. 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.
  2. Bring the remaining ingredients to a boil in a small saucepan over medium heat. Set aside. Makes 2 cups.
  3. 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