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Royal Pork Roast
1 boneless pork top loin roast (3 lbs.)
2 cloves garlic, thinly sliced
2 Tbsp. Dijon mustard
1 tsp. red wine vinegar
¾ tsp. ground thyme
½ tsp. ground sage
1 cup reduced-fat beef broth
¾ cup unsweetened apple juice
½ cup apricot jam
1 Tbsp. cornstarch
1 Tbsp. sour cream
• Cut 8 deep slits in the top of roast, insert garlic into slits.
• Mix mustard, vinegar, thyme, and sage in a bowl. Brush the mixture onto the
roast entirely.
• Place roast into the oven.
• Set Timer for 1 hour and begin cooking.
• Set heat selection to Roast.
• Warm ¾ cup of broth, apple juice and jam in a small saucepan over
medium-high heat or until jam melts. Brush jam mixture onto roast once.
(Save the ¼ cup of broth for later use.)
• Add sour cream and cornstarch to jam mixture and mix until smooth.
Add the rest of beef broth into mixture in a saucepan and cook
over medium heat until bubbly and thickened.
• Serve sauce over thin slices of the pork roast.
Sweet Chile Chutney Roast Beef
2½ lb. boneless rib of beef
Glaze:
3 Tbsp. honey
1 Tbsp. dried chilies
Chutney:
1 large thinly sliced apple
2 tomatoes, chopped
2 Tbsp. brown sugar
½ cup red wine
½ cup water
Pinch of cayenne pepper
• Place ingredients for Chutney into saucepan. Bring to a boil and simmer for 10
minutes until nice and thick.
• Place roast beef into oven.
• Set heat selection to Roast.
• Cook for 30 – 45 minutes.
• Brush honey onto roast. Let roast for another 10 minutes and brush some of
Chutney mixture onto roast.
• Serve with remaining Chutney mixture.
Recipes
Recipes
Beef and Pork Roasts
Herb Marinated Beef (or Pork) Roast
3-3
1
⁄
2
lb. Angus Beef roast OR
3-1
1
⁄
2
lb. rolled Pork roast
Marinade:
3
⁄
4
cup beef broth
¼ cup vegetable oil
3 cloves of garlic, chopped finely
1 Tbsp. parsley
1 Tbsp. thyme
1 Tbsp. rosemary
Salt and pepper (black) to taste
• Blend all marinade ingredients together and put in large plastic bag. Place roast
in bag with marinade and leave overnight in refrigerator (at least 8 hours) – turn
the roast often.
• Preheat oven to 350° and place drained meat on rack in roasting pan. Cook
approximately 2½ hours (more if well-done meat is desired), occasionally
basting with remaining marinade.
