From: Campbell's Kitchen
Prep: 10 minutes
Cook: 1 hour 45 minutes
Stand: 10 minutes
Serves: 8
Ingredients:
1 tsp. minced fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves, crushed
1 tsp. minced fresh parsley or 1/4 teaspoon dried parsley flakes
1 tsp. minced fresh thyme leaves or 1/4 teaspoon dried thyme leaves, crushed
2 1/2- to 3-pound boneless pork loin roast
1/2 cup red currant jelly
1/4 cup Dijon-style mustard
1 tbsp. cornstarch
1 cup Swanson® Chicken Stock
1/2 cup fresh whole-wheat bread crumbs
Vegetable cooking spray
Directions:
Stir the rosemary, parsley and thyme in a small bowl. Cut small slits into the surface of the pork and stuff the herb mixture into the slits. Place the pork into the roasting pan. Roast at 325°F. for 1 hour.
Heat the jelly, mustard, cornstarch and stock in a 1-quart saucepan over medium heat to a boil. Cook and stir until the mixture boils and thickens. Spoon about 1/4 cup stock mixture over the pork. Sprinkle with the bread crumbs and spray with the cooking spray.
Roast for 45 minutes or until the pork is cooked through. Let stand for 10 minutes. Serve with the remaining stock mixture.
