Improvise, improvise, improvise…I’m big on this when it comes to recipes. Most times, whilst sitting in my little corner kitchen desk, I’ve already figured out what I am going to cook for tomorrow’s dinner whilst, in my head, prepping the ingredients for tonight’s family meal! There are thousands, upon thousands of recipes on-line where I gather my ideas from. Other times, I just turn around to grab one of my cookbooks. What I love to do, however, is improvise…and this is what I have done with this recipe.
Originally it called for an apple juice glaze, but since I didn’t have apple juice, I took a chance and used the next best thing I could muster from the fridge. I must say it turned out rather well…
UPDATE: This recipe is featured on the January ’14 Issue of Ocala Style Magazine (Ocala, FL)–Page 69
- 1 (4 1/2 to 5 1/2-pound) bone-in pork loin end roast
- Kosher salt and freshly ground black pepper
- 2 tablespoons pear jam
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 3 tablespoons Champagne dill mustard (or a spicy brown mustard)
- Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
- Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
- In a saucepan over medium-high heat, whisk in the pear jam, brown sugar, soy sauce, Worcestershire sauce, and champagne mustard and simmer until thickened, another 5 to 7 minutes.
- After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time (NOTE: I had a 7 1/4-pound pork loin which took approximately 4 hours to cook). Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving.
Original recipe adapted from http://www.foodnetwork.com/recipes/sandra-lee/pork-roast-with-apple-mustard-glaze-recipe/index.html