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Lemon and Ginger Pork Loin

Source of Recipe

The New Basics Cookbook


Recipe Introduction

“Lemon marmalade creates a glistening glaze on this roast pork. Fresh rosemary and ginger add a subtle spiciness.”

List of Ingredients

1 boneless pork loin (3 ½ lb.)
Salt and pepper, to taste
2 t. chopped fresh rosemary leaves
1 T. minced fresh ginger
1 c. dry white wine
¾ c. lemon marmalade



Recipe

Preheat oven to 350 degrees.

Place the pork loin in a shallow roasting pan, and sprinkle it with salt, pepper, the rosemary, and the ginger. Pour the wine into the bottom of the pan. Cook, basting occasionally for 1 hour.

Remove the pan from the oven. Place the marmalade in a small bowl, and add 3 T. of pan drippings; mix well and pour over the meat. Return the roast to the oven and cook, continuing to baste, until a meat thermometer reads 150 – 160 degrees, 30 – 45 minutes. Let the meat rest for 15 minutes before slicing. Serve with the pan juices.

Serves 6.