RECIPE # 4984 - FRUITED PORK LOIN - Wednesday, March 27, 2013 - | Nashville News, Weather & Sports

RECIPE # 4984 - FRUITED PORK LOIN - Wednesday, March 27, 2013

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1 (5-lb) pork loin roast
Salt and pepper to taste
¾-1 cup pineapple preserves, apricot preserves or orange marmalade
1/3 cup horseradish mustard

Sprinkle loin with salt and pepper. Place fat side up, on the rack of a roasting pan. Place loin in
oven and roast for 1 ½-2 hours in a preheated 325F oven, or until internal temperature of 155F
is reached. Combine preserves and mustard in a small saucepan or in microwave bowl and cook
until blended. Brush on loin during last 20 minutes of roasting. Heat remainder of sauce in
microwave for 1-2 minutes and serve as a sauce. Let meat stand for 15 minutes before carving.
Yield: 8-10 servings.


8-10 unpeeled new or fingerling potatoes, scrubbed and cut into quarters
1 T olive oil
1-2 T crumbled fresh rosemary
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper to taste

Combine potatoes, olive oil, rosemary, garlic, salt and pepper in a bowl and toss to coat.
Arrange potatoes in a single layer on a heavy baking sheet or in a shallow baking dish.
Roast in the oven at 450F for 20-30 minutes or until the potatoes are tender and brown, turning
every 8-10 minutes. Yield: 6-8 servings.


1 lb asparagus, rinsed and tough ends trimmed
1 T olive oil
Salt and pepper to taste

Place asparagus on a baking sheet and drizzle oil over asparagus; turn to coat. Sprinkle with salt
and pepper. Roast at 450F for 10-15 minutes or until just tender crisp. Yield: 4 servings.

**Kroger now offers a variety of organic foods throughout the store. Be sure to check the
produce department for a wide selection.

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