Red Glazed Pork Loin With Roasted Vegetables

• 1/4 c. red jelly
• 2 garlic cloves
• 2 Tbsp. tomato paste
• 1 Tbsp. Dijon mustard
• 1/2 tsp. pepper
• 2 lb. boneless pork loin
• 1 1/2 lb. small red potatoes
• 5 medium carrots
• 2 Tbsp. oil
• 1/2 tsp. salt
• 1/2 tsp. basil

1. Preheat oven to 450u0b0.
2. Line roasting pan with foil.
3. In small skillet, melt jelly over low heat, about 5 minutes.
4. Remove from heat and stir in garlic, tomato paste, Dijon mustard, dry mustard and 1/4 teaspoon pepper.
5. Place pork loin on roasting pan, brush with half jelly mixture.
6. Roast pork loin in oven 20 minutes. Quarter the potatoes, cut carrots into 1 inch lengths.
7. In large bowl, toss potatoes, carrots with oil, salt, basil and remaining pepper.
8. Place potatoes and carrots around pork loin.
9. Brush rest of jelly mixture on loin and vegetables until tender.
10. Cook for 1 1/2 hours, stand for 5 minutes.

red jelly, garlic, tomato paste, mustard, pepper, boneless pork loin, red potatoes, carrots, oil, salt, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=335792 (may not work)