Dijon-Herb Pork Roast

Source: Campbell’s Kitchen

Yield: 8 servings


  • Cornstarch: 1 Tablespoons
  • Dijon-style mustard: 1/4 Cups
  • Red currant jelly: 1/2 Cups
  • Boneless pork loin roast: 3 Pounds
  • Minced fresh thyme leaves: 1 Teaspoons
  • Minced fresh parsley: 1 Teaspoons
  • Minced fresh rosemary leaves: 1 Teaspoons
  • Chicken Broth: 1 Cups
  • Fresh whole-wheat bread crumbs: 1/2 Cups
  • =Instructions=

Mix rosemary, parsley and thyme. Cut small slits into surface of roast and stuff herb mixture into slits. Place in roasting pan. Roast at 325ºF. for 1 hour.
Mix jelly, mustard, cornstarch and broth in saucepan. Cook and stir until mixture boils and thickens. Spoon about 1/4 cup broth mixture over roast. Sprinkle with bread crumbs and spray with cooking spray.
Roast 45 minutes or until done. Let stand 10 minutes. Serve with remaining broth mixture.