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Sunday, December 02, 2007

Random Recipe

Since we all know how great of a cook I am, I know you're astounded to see the title of this post. But I can promise you that this one is a winner, and not the least bit complicated.

Kev loves peaches, and he loves meat, so this one jumped out at me a few months ago.

Peachy Pork Roast

1 (3-4 pound) rolled, boneless pork loin roast
1 C (12 oz) Smucker's Currant Jelly
1/2 C Smucker's Peach Preserves

Place pork in roasting pan. Bake at 325 degrees for 30 to 40 minutes or until browned. Turn roast and bake an additional 30 minutes to brown the bottom. Turn roast again and drain off drippings.

In saucepan over medium heat, melt currant jelly and peach preserves. Brush roast generously with sauce.

Continue baking another 15 minutes, basting occasionally with sauce.

Remove roast from oven, serve with remaining sauce as desired.

This will make a LOT of servings, like 6, depending on how much you eat in one sitting. But it still tastes great as a left-over later in the week.

And yes, I baste. Without a baster. Just use a spoon to scoop up the yummy currant/jam goodness and drip all over the roast. It's so great. I strongly suggest keeping the sauce warm if you're going to keep drizzling it onto your plate.'s gels and gets gross.

So there you have it- another recipe from me. Astounding. But this one, like the pumpkin choc chip cookies, is a keeper.

PS-I made more pumpkin choc chip cookies last night and I am thrilled to eat them as I look out the window at the snowy wonderland. It really feels like the Christmas season has fully arrived.

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