50+ Friends Club Cookbook
Meat and Wild Game
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Guava-Glazed Pork Roast
From the Kitchen of: Sylvia
Source: Complete Cooking with Jenn-Air
| 4-4 1/2 |
lb. |
bone-in Pork Loin Roast |
| 1/3 |
c. |
Dry white Wine |
| 1/4 |
c. |
Water |
| 1/4 |
c. |
Guava Jelly |
| 1 |
sm. |
Onion, sliced |
| 1 |
tsp. |
dried Chervil Leaves |
| 1/2 |
tsp. |
Salt |
| 1/8 |
tsp. |
Pepper |
| 1/2 |
c. |
Guava Jelly |
| 1 |
Tbsp. |
packed Brown Sugar |
- Place roast in large plastic food storage bag or baking dish. Set aside.
- For marinade: In small saucepan combine dry white wine, water, 1/4c. guava jelly, onion, chervil, salt and pepper. Heat to boiling. Cool 5 minutes. Pour over roast. Secure bag or cover dish. Refrigerate at least 3 hours or overnight, turning occasionally. Remove roast and discard marinade. Place on roasting pan.
- Bake in 325 degree convection oven on rack 2, 30-40 minutes per pound ( or bake in 325 degree preheaded radiant bake oven for 35=40 minutes per pound) or until meat thermometer registers 165 degrees.
- For Glaze: In small saucepan, melt jelly and brown sugar on medium heat. Brush on roast during last hour, when meat thermometer registers 150 degrees. Let stand 10 minutes before carving.
- 6-8 servings.