Pork Roast With a Cranberry Glaze

• Pork↗
• lbs boneless pork loin roast, center-cut3 lbs
• salt↗1 teaspoon
• black pepper↗1 teaspoon
• Cranberry glaze↗
• whole berry cranberry sauce8 ounces
• apple jelly↗1 cup
• chicken broth↗1 cup
• garlic cloves, chopped↗2
• creole mustard (or spicy brown mustard)↗1 tablespoon
• dried thyme leaves↗2 teaspoons
• Garnish
• apples, sliced↗2
• fresh thyme sprig↗1

Step-by-step instructions

1. 1

   PORK ROAST: Sprinkle salt and pepper evenly on pork roast. Place roast on a rack coated with cooking spray in roasting pan (or in an aluminum foil-lined roasting pan).

2. 2

   CRANBERRY GLAZE: Preheat oven to 425°F In a medium saucepan over medium heat, mix together chutney ingredients and bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Pour chutney mixture evenly over pork.

3. 3

   Bake for 20 minutes, baste the roast, and continue cooking for 20-25 minutes or until a meat thermometer inserted into thickest portion registers 160°F,.

4. 4

   Let stand 10 minutes before slicing. Garnish with apples and thyme sprig, if desired.