INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees and arrange rack to the center position.
Coat a shallow, heavy gauge roasting pan well with a nonstick spray.
Pat pork dry and arrange in roasting pan. Rub pork well with Dijon
mustard, then season with thyme, oregano, salt and pepper. Top roast
with a bay leaf. Add Port, chicken broth and garlic to roasting pan.
Insert a meat thermometer into the thickest part of the meat and bake
uncovered about 30 minutes per pound or until meat thermometer
registers 175 degrees, basting occasionally with pan juices. Add a
little water as necessary, when pan juices become dry. Cover pork  loin
loosely with a foil tent if top begins to over-brown.  For the
Cranberry Port Sauce, place 1/2 cup ruby Port and 1/2 cup  chicken
broth (bouillon is fine) in a medium-sized, heavy gauge  saucepan and
bring to a boil over high heat. Reduce heat to a  medium-high setting
and boil 5 to 7 minutes or until mixture has been  reduced by half.
Stir in 1 (18 oz) can whole berry or jellied  cranberry sauce, 2 Tbls
sugar, 1 Tbls red wine vinegar and 1/4 cup  orange marmalade. Serve
with Dijon Pork Roast.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
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Calories: 1463
Calories From Fat: 160
Total Fat: 18.2g
Cholesterol: 245.5mg
Sodium: 889mg
Potassium: 1691.6mg
Carbohydrates: 243.1g
Fiber: 17.7g
Sugar: 7.3g
Protein: 93.3g