- 1 - 4 pound pork loin roast (or a couple of 2 pound ones)
- 1/3 cup Koops Honey Mustard
- 1 Tablespoon Koops Spicy Brown Mustard
- 1/2 cup Jalapeño Berry Sauce*
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon McCormick's Grill Mates Roasted Garlic & Herb seasoning
- 2 teaspoons cornstarch
- 1 teaspoon water
Directions
- In a large bowl, combine all the ingredients (except the pork loin, cornstarch, and water).
- Place pork loin into a roasting pan and preheat oven to 300 degrees.
- Coat pork roast completely with the sauce. Cover pan and place in the preheated oven for 1 1/2 hours.
- Remove from oven, baste with juices. Place back into oven uncovered for another hour, basting every 20 minutes.
- Take meat out of the oven and let rest 10 minutes before slicing.
- While meat is resting, pour juices into a small saucepan and add the cornstarch and water mixture. Cook over medium-high heat until it starts to bubble and thicken. Remove from heat and pour over sliced pork roast.
* Jalapeño Berry Sauce was my failed attempt at Jalapeño Cherry Jam. First off, the kids ate too many of my cherries so I had to add other fruits (raspberries and strawberries). Then, it just never thicken up like my plain cherry jam does. Third, it didn't have as much spice as I was hoping for in a jalapeño jam. I canned it and swore I'd find a way to use it some day, and now I have. I do have about 5-6 jars (8 oz.) if anyone wants to try it for $2 (to cover the cost of my jars and ingredients).
Here is a picture of the sliced roast, sauce, steamed broccoli, and maple roasted sweet potatoes.
Looks good! I will take a jar of your sauce for when I buy a pork loin.
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