Roast pork loin with pepper jelly glaze from EatingWell Magazine, December 2020 (page 97) by Frank Brigsten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Satsuma salad with spiced pecans, pickled red onion & cane vinaigrette; Crescent City cornbread dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork loin marinates at least 1 hour and up to 24 hours. This recipe appears online as "Pork loin roast with pepper jelly glaze."

  • dinnermints on December 25, 2020

    Wonderful flavor and great crust. I don't cook big cuts of meat very often and predictably, overcooked the pork, but it was nonetheless delicious. I would try this recipe again. And I learned to be grateful that my husband reads meat books. He overheard me fretting about the additional 15min to rest the pork and informed me that resting meat shouldn't actually be a thing, so I skipped that part.

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