Bone-in Pork Roast with Pear Jam Glaze

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

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  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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

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