SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:
Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Savory Spiced Pork

Makes: 8  servings Prep 10 mins Marinate 24 hrs Roast 55 mins Stand 1 hr

Ingredients

  • Water
  • 1/4 cup  sugar
  • 1/4 cup  kosher salt
  • 1/4 cup  pickling spice
  • 1/2 teaspoon  fennel seeds
  • 1/4 teaspoon  red pepper flakes
  • 4 cloves garlic, peeled
  • 1 3 pound  boneless pork loin roast, trimmed
  • Cherry-Onion Marmalade (recipe follows)

Directions

1. In saucepan, combine 1 cup water, the sugar, kosher salt, pickling spice, fennel seeds and red pepper. Bring to boil; simmer 2 minutes. Cool. Pour into large resealable plastic storage bag. Add 3 cups water, pork and garlic; seal. Refrigerate 24 hours.

2. Drain and rinse pork. Let stand at room temperature 1 hour before roasting.

3. Heat oven to 400 degrees F. Place pork in shallow pan and roast for 55 minutes or until meat thermometer reaches 155 degrees F. Cool to room temperature. Slice thin and serve with Cherry-Onion Marmalade. Makes 8 servings.

Make Ahead Tip

  • To make ahead, refrigerate pork in the sugar mixture up to 3 days. To roast the pork ahead, roast as directed. Wrap and refrigerate up to 24 hours.
Cherry-Onion Marmalade

Yield: 2 cups Prep 10 mins Bake 450°F 30 mins to 35 mins Broil 4 mins to 6 mins Start to Finish 45 mins

Ingredients

  • 1 teaspoon  salt
  • 1/2 cup  water
  • 1/2 cup  minced onion
  • 1/2 cup  dried tart cherries
  • 1/2 cup  orange juice
  • 1/4 cup  water
  • 2 tablespoons  dry sherry
  • 1 1/2 teaspoons  chopped orange peel
  • 1 cup  red currant jelly
  • 1 tablespoon  fresh lemon juice
  • 1 teaspoon  Dijon mustard
  • 1/2 freshly ground black pepper

Directions

1. In bowl dissolve salt into water. Add minced onion; let stand 30 minutes. Drain. Meanwhile, in saucepan combine dried tart cherries, orange juice, water, dry sherry and chopped orange peel. Bring to boil; reduce heat and simmer 15 to 20 minutes or until 2 tablespoons liquid remain. Combine red currant jelly, fresh lemon juice, Dijon mustard and freshly ground black pepper in bowl. Stir in cherry mixture and drained onions. Makes 2 cups.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)320,
  • Fat, total(g)19,
  • chol.(mg)106,
  • sat. fat(g)7,
  • carb.(g)1,
  • pro.(g)35,
  • sodium(mg)598,
  • Percent Daily Values are based on a 2,000 calorie diet