Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (3 Lb) Boneless Pork Loin
-Roast
Salt
Freshly ground pepper
1/4 c Dijon mustard
1/4 c Honey
1/4 c Canola Or Other Light
-Vegetable Oil
2 ts Fresh lemon juice
2 ts Worcestershire sauce
2 md Cloves garlic -- minced
1 ts Cornstarch
1/3 c Reduced-sodium chicken
-broth
2 tb Heavy whipping cream

Season surface of pork roast to taste with salt and pepper. Place
roast in shallow roasting pan lined with foil and roast at 350
degrees until instant-read thermometer, inserted into center of
roast, registers 170 degrees, about 2 hours.

After meat has cooked 30 minutes, mix mustard, honey, oil, lemon
juice, Worcestershire, garlic and pepper to taste in bowl. Reserve
1/2 of mixture to make sauce. Use rest of mixture to baste roast,
brushing every 15 minutes. When meat is 170 degrees, remove from
oven. Let stand 15 minutes before slicing.

Tent with foil to keep warm In bowl dissolve cornstarch in chicken
broth.

Mix with reserved honey mustard mixture in small non-reactive
saucepan. Gently heat until hot and thickened, stirring as needed.
Add cream. Heat through. Adjust seasonings to taste.

To serve, slice pork roast thin. Dress meat with sauce. Pass remaining
sauce separately. Makes 6 to 8 servings, or 4 servings plus enough
leftovers for other recipes.

Each of 6 servings contains about: 626 calories; 767 mg sodium; 126 mg
cholesterol; 49 grams fat; 13 grams carbohydrates; 30 grams protein;
0.02 gram fiber.

Presented by: Abby Mandel, L.A. Times Good Cooking column, "Waiting
for Leftovers", 1/19/95, page H21.

Recipe By :

From: Dan Klepach Date: 06-16-95 (159) Fido:
Cooking

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