14.5 oz can whole berry cranberry sauce
1 cup apple jelly
1 tbsp dijon mustard
4 cubes chicken bouillon, crushed
1 tsp prepared horseradish
2 tsp garlic powder
2 tbsp chopped fresh thyme
4 lb boneless pork loin roast
Preheat oven to 425°F.
Combine cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder and thyme in a saucepan; bring to a boil.
Line a large baking pan with foil. Place pork loin in pan, fat side up. Use a pastry brush and a small spoon to completely coat the pork with sauce.
Cook until the pork is no longer pink in the center (about 45 minutes) basting every 10 minutes with remaining sauce.
Save by using French's Dijon Mustard and Serve with Huntsinger Farms White Potatoes.
Prices Valid December 22, 2013 to December 28, 2013
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