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Quick Savory Cranberry Glazed Pork Loin Roast
Serves: 4
Ingredients:
1 (14.5 ounce) can whole berry cranberry sauce
1 cup apple jelly
1 tablespoon Dijon mustard
4 cubes chicken bouillon, crushed
1 teaspoon prepared horseradish
2 teaspoons garlic powder
2 tablespoons chopped fresh thyme
1 (4-6 pound) boneless pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper
Method:
1. Preheat the Roaster to 425°F.
2. Combine the cranberry sauce, apple jelly, mustard, crushed
bouillon, horseradish, garlic powder, and thyme in a saucepan;
bring to a boil.
3. Place pork loin in Roaster, fat side up. Sprinkle evenly with salt
and pepper. Use a pastry brush and a small spoon to
completely coat the pork with sauce.
4. Cook until the pork is no longer pink in the center, about 45
minutes, basting every 10 minutes with remaining sauce. An
instant-read thermometer inserted into the center should read
160°F (70°C).
Mom's Chicken Cacciatore
If desired, serve over hot spaghetti noodles.chaudes.
Ingredients:
2 cups all-purpose flour for coating
1
/
2
teaspoon salt
1
/
4
teaspoon ground black pepper
2 (4-6 pound) chicken, cut into pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1
/
2
teaspoon dried oregano
1
/
2
cup white wine
2 cups fresh mushrooms, quartered
salt and pepper to taste
Method:
1. Combine the flour, salt and pepper in a plastic bag. Shake the
chicken pieces in flour until coated. Heat the oil in the unit at
425°F. Fry the chicken pieces until they are browned on both
sides. Remove from Roaster.
®
8410lnstructions 6/27/11 1:42 PM Page 4