Art_Of_Entertaining_2016

Lunch with the Girls
Ginger Glazed Pork Loin
Sometimes I am afraid to make pork when entertaining. As we all know you can over do it and there is no recovery except for a back up
loin. I have made this dish several times and it has been a hit. If there are any leftovers add it to the asparagus and arugula salad for lunch
the next day!
Ingredients
• 4 pounds boneless pork loin roast (center cut)
• 6 ounces ginger preserves (jar)
• 1 shallot, chopped
• Juice from 2 lemons
• 3 tablespoons olive oil
• 1/3 cup mustard Dijon Mustard
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• Fresh sage leaves, garnish
Directions
Preheat oven to 400 degrees F
1. On a clean board take the pork roast and pat down with a white paper towel. Season with salt and paper.
2. Take a roasting pan and line the bottom with foil (for easy clean up) and place the pork on the roasting rack. Let sit for a few minutes.
3. To make the glaze, In a medium bowl combine ginger preserves, shallot, lemon juice, olive oil, and mustard. Take half of the mixture
and put into a small sauce pan.
4. Using the half remaining ginger mixture from the bowl take a brush and coat the pork loin roast.
5. Put in oven for 25 minutes then reduce heat to 335 degrees F for about 1 hour. (Timing will depend on the size of the pork loin
roast). The temperature of the pork loin should register at 145 degrees F.
6. Remove from the oven and cover loosely with foil for at least 10 minutes. (This will allow the juices to redistribute evenly)
7. While the roast is resting warm the remaining glaze over medium heat and bring to a simmer. Remove from head and put in a bowl,
slice roast and garnish with sage leaves.
© Cindy’s Table
www.CindysTable.com
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