Fruit Glazed Roast Pork by Pattie Sue Knapp

Fruit Glazed

Roast Pork

The "other white meat" is a versatile food. And like poultry, it goes well with the sweetness of fruit. Be it a side of applesauce with a fried pork chop or this fruit glazed pork roast, sweetness and the other white meat go hand in hand.

You can use any good brand of mixed fruit jelly, but my best results have been using mixed fruit jelly from Janis Gardens in Chugiak, Alaska - an exclusive recipe incorporating many fruits indigenous to Alaska.

Preparation: 30 minutes, Roasting about 2 hours Life Experience Recipe
Serves 4 to 6 persons Pattie Sue Knapp
  • 6 pound lean pork roast or tenderloin
  • Salt - to taste
  • Garlic powder - to taste
  • 8 ounces mixed fruit jelly - see note below!
  • Pepper - to taste
  • Dried mint - to taste
  1. Rub your pork roast with a combination of salt and pepper mixed with garlic powder and dried mint.
  2. Fresh garlic may be substituted for the powdered - make slits in the roast and insert several cloves of garlic before rubbing on the spices.
  3. Place on rack and place in a shallow roasting pan. Brush generously with mixed fruit jelly. Bake at 325°F. until an internal temperature of 170°F. is reached. Brush with jelly several more times during the roasting process.

  4. The jelly will make a slightly crispy coating on the roast. Skim and discard the fat from the drippings. Make a gravy or simply use as jus.

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Latest revision done September 2014
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