Dijon-Herb Pork Roast

• 1 teaspoon fresh rosemary leaves or 14 teaspoon dried rosemary leaves, minced, crushed
• 1 teaspoon fresh parsley or 14 teaspoon dried parsley flakes, minced
• 1 teaspoon fresh thyme leaves or 14 teaspoon dried thyme leaves, minced, crushed
• 2 12-3 lbs boneless pork loin roast
• 12 cup red currant jelly
• 14 cup dijon-style mustard
• 1 tablespoon cornstarch
• 1 cup Swanson chicken broth (regular, Natural Goodness or Certified Organic)
• 12 cup whole wheat bread crumbs, fresh
• vegetable oil cooking spray

1. Mix rosemary, parsley and thyme.
2. Cut small slits into surface of roast and stuff herb mixture into slits.
3. Place in roasting pan.
4. Roast at 325F for 1 hours.
5. Mix jelly, mustard, cornstarch and broth in saucepan.
6. Cook and stir until mixture boils and thickens.
7. Spoon about 1/4 cup broth mixture over roast.
8. Sprinkle with bread crumbs and spray with cooking spray.
9. Roast 45 minute or until done.
10. Let stand 10 minute Serve with remaining broth mixture.

rosemary, fresh parsley, thyme, pork loin roast, red currant, mustard, cornstarch, chicken broth, whole wheat bread crumbs, vegetable oil cooking spray

Taken from www.food.com/recipe/dijon-herb-pork-roast-259171 (may not work)