Categories: Main Dish, Pork

Ingredients

• 1 (3 lb) boneless pork loin roast
• 1 1/2 teaspoons fresh coarse ground black pepper
• 1/2 teaspoon salt
• 1 cup orange marmalade
• 2 tablespoons creole mustard
• 2 teaspoons snipped fresh rosemary
• 2 tablespoons all-purpose flour
• 1 (14 1/2 ounce) can fat-free chicken broth
• Garnish:
• fresh rosemary sprig

Directions

1. Place roast on a rack coated with nonstick cooking spray in an foil-lined shallow roasting pan.

2. Rub roast with pepper and salt.

3. Add marmalade to a microwave safe bowl; heat on HIGH for 10 seconds or until melted.

4. Add in mustard and rosemary; stir to blend.

5. Brush mixture over roast.

6. Bake in a 375° oven for 1 hour or until meat thermometer registers 155°.

7. Cover with foil; let stand 10 minutes or until meat thermometer registers 160°.

8. Remove roast from pan; cut into slices; cover and keep warm.

9. Sprinkle roasting pan with flour; place on cooktop and cook over medium heat for 1 minute, whisking constantly.

10. Add in broth and cook 5 more minutes, whisking constantly or until mixture thickens.

11. Serve with sliced pork.

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