Ingredients

The following ingredients have 7 Servings
  • 1 (4 to 4.5 pound) boneless pork loin roast (not tenderloin)
  • 2 to 3 cloves of garlic, slivered
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion, halved and sliced
  • 2 cups chicken stock or broth
  • 2 tablespoons mango, apricot, peach or other jam
  • 1 tablespoon hot pepper jelly
  • 1/4 cup (1/2 stick) unsalted butter, softened to room temp
  • 2 tablespoons Creole or Dijon mustard
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly cracked black pepper

Instruction

  • Preheat oven to 350 degrees F. Cut deep slits into roast, inserting the slivers of garlic. Set aside.
  • Heat the 2 tablespoons of oil and butter together in a lidded braising pan over medium heat and add the onion. Cook until the onion just begins to caramelize. Add chicken stock, jam and pepper jelly and cook until melted and well incorporated.
  • In a small bowl, stir together the 1/2 stick of butter with the mustard, thyme, and pepper and smear all over the pork. Place roast into pan and cover.
  • Bake for about 1-1/2 hours, or roughly 20 minutes per pound, until the internal temperature on an instant read thermometer reaches about 145 degrees F. Remove roast and loosely tent with foil; let rest for 15 minutes.
  • While the roast is resting, place braising pan with juices on burner. Skim off accumulated fat and discard. Bring remaining sauce to a boil, reduce to medium and cook until sauce is reduced by half. Serve with pan sauce.