Recipe by Campbell's Kitchen
"An herb-studded pork roast wears a coat of crunchy bread crumbs and a sweet and tangy mustard and currant jelly sauce."
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minced fresh rosemary leaves
minced fresh parsley
minced fresh thyme leaves
1 (2 1/2 pound)
boneless pork loin roast
red currant jelly
Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
whole-wheat bread crumbs
Vegetable cooking spray
This is a delicious pork roast that is easy to make.
Pork can be a tough meat to not only cook correctly (safely but not dry) as well as can be a challenge to season. With all that said, this recipe is awesome at making even the most amateur cook come out looking genious. The preseasoning of the pork with the fresh herbs mix perfecting with the sweet and savory sauce. Awesome recipe I am sure to keep and pass on.
Good recipe but I modified it a little. Use half the amount of bread crumbs or else most get wasted on the bottom of the pan and then drizzle roast with real melted butter instead of spraying with cooking spray.
Everyone loved this when I made it. I didn't have any fresh herbs so I used dried and it was still so good. I'm going to use fresh for sure next time and I bet it will be even better.
I served this without the bread crumb crust at DH request and it was still a huge hit with the friends who were over for dinner. One friend said that I'd "hit it out of the ballpark with this one". It was easy and delicious. DH said that we'd found our go to recipe for roast pork.
Absolutely superb! My family devoured this. I had never heard of red currant jelly and had to go to two stores to find it. I am sure glad I did. This sauce was to die for. The fresh herbs make all the difference. They weren't overpowering but just right. The bread crumbs on top need only a little spritz of cooking spray to make them crispy. I added too much so I had to broil the loin for a few minutes because then were a little soggy. This dish was delicious and I will definitely be making again.
I made this pork loin recipe tonight for dinner and received RAVE reviews! This recipe is absolutely perfect the way it is - I made it exactly as I saw it listed except I didn't have any red currant jelly so I substituted seedless blackberry preserves, and I omitted the Panko bread crumbs, and made the rest as described. My husband and I both had seconds... this recipe is DEFINITELY a keeper!
We loved the flavor of the meat and the sauce. It is a nice dish to give pork a different flavor. Where I live it can sometimes be hard to get the exact cuts of meat and so I ended up having to use a pork tenderloin. I also had to use dry herbs. I cut slits in the tenderloin and put in the herbs then I put it in the oven while I made the sauce. As soon as the sauce was ready I poured it and the bread crumbs over the meat and put it back in the oven. It was done in about an hour, but use a meat thermometer so you can be sure. Thanks for the great recipe.
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