Ingredients
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3 - 4
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1
-
1/4
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-
-
-
-
-
-
-
-
-
-
-
Directions
sweet glazed pork roast,I really like pork that has a sweet taste, so one day when I was looking for something to make for diner, and came across some preserves that my mom had canned, a little light went on! Make some candied sweet potatoes, a green salad, and some warm, toasty french bread, and you’ve got a meal that would satisfy any sweet tooth.,My family really enjoyed this recipe. I had some leftover apricot/pineapple marmalade from another recipe and pineapple juice, leftover from mixing drinks the other night. After I stirred both together they were a little on the tart side, so I sprinkled in some smoked paprika and a dash of chili powder to balance that out. Your technique for cooking the tenderloin produced a moist, tender piece of meat. It was perfectly cooked in 60 minutes, so I never got a chance to cook it with the foil off, but that didn’t matter to us at all. Thanks for sharing your delicious creation, Kellie! 🙂 Made and enjoyed for the BB tag game.
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Steps
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1
Done
|
Preheat the Oven to 375 Degrees. |
|
2
Done
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in a Small Bowl, Mix Marmalade/Preserves With Apple Juice. |
|
3
Done
|
Spray a (n) 9x13 Pan With Pam, and Coat the Bottom of the Pan With Some of the Glaze. |
|
4
Done
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Place the Tenderloin in the Pan, and Pour the Rest of the Glaze Over the Tenderloin. |
|
5
Done
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Cover the Pan Loosely With Foil, and Cut Several Small Slits in the Foil to Allow the Steam to Escape. |
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6
Done
|
Bake For 30 Minutes Per Pound (90 Min Total For a 3 Pound Roast), Basting Every 30 Minutes. |
|
7
Done
|
Remove the Foil After the Last Basting, and Cook Uncovered For the Last 30 Minutes. |
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8
Done
|
For Well Done Pork, the Thermometer Should Read 170 Degrees. |
