Ingredients
1-1/8 teaspoons salt, divided1/4 teaspoon plus 1/8 teaspoon pepper, divided1 boneless rolled pork loin roast (about 3 pounds)1 jar (12 ounces) apple jelly4 teaspoons Dijon mustard3 teaspoons lemon juice, divided
Preparation
Rub 1 teaspoon salt and 1/4 teaspoon pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes.
Meanwhile, in a small saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice. Brush roast lightly with jelly mixture.
Bake 30-40 minutes longer or until a thermometer reads 145°, basting once with jelly mixture. Let roast stand for 10 minutes before slicing.
Stir drippings in pan to loosen browned bits. Pour into a measuring cup; skim fat. Stir the remaining jelly mixture, lemon juice, salt and pepper into drippings; heat through. Serve with the roast.
