Honey and Pepper Pork Roast

Pork Roast if by far one of my favorites. This is simple and very good.

NEED:

1 medium orange
One 12-ounce bag whole cranberries
3/4 cup honey
One 1-1/2 pound boneless pork loin roast
1/4 cup honey
2 tablespoons Dijon-style mustard
2 tablespoons crushed mixed peppercorns
1/2 teaspoons dried thyme, or 1-1/2 tsp. fresh thyme, minced
1/2 teaspoons salt


To make the relish, quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries in a food processor or by hand. Place in medium saucepan and stir in honey. Bring to a boil over medium-high heat and cook 3 to 4 minutes. Cool. Makes 3 to 4 cups.

To cook the meat, carefully score the pork 1/2 inch deep completely around roast, taking care not to cut string holding it together. Combine honey, mustard, peppercorns, thyme and salt in small bowl; mix well. Place roast on rack in roasting pan. Spoon or brush 2/3 of honey mixture over the meat to coat.

Roast at 325 degrees 30 minutes; brush with remaining honey mixture. Roast 20 to 30 minutes longer, or until a meat thermometer registers 155 to 160 degrees. Let stand, tented with foil, 10 minutes before slicing and serving with cranberry relish. Makes 8 servings.

ENJOY!