Pork Roast With A Cranberry Glaze

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

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. CRANBERRY GLAZE: Preheat oven to 425u0b0F 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. Bake for 20 minutes, baste the roast, and continue cooking for 20-25 minutes or until a meat thermometer inserted into thickest portion registers 160u0b0F,.
4. Let stand 10 minutes before slicing. Garnish with apples and thyme sprig, if desired.

pork, pork loin, salt, black pepper, cranberry glaze, cranberry sauce, apple jelly, chicken broth, garlic, creole mustard, thyme, apples, thyme

Taken from www.food.com/recipe/pork-roast-with-a-cranberry-glaze-254181 (may not work)