1 (14.5 ounce) can Whole berry cranberry sauce
1 C. Apple jelly
1 T. Dijon mustard
4 cubes Chicken bouillon, crushed
1 t. Prepared horseradish
2 t. Garlic powder
2 T. Chopped fresh thyme
1 (4 pound) Boneless pork loin roast
1 t. Salt
1 t. Ground black pepper
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
3. Line a large baking pan with foil. Place pork loin in pan, 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 centre, and an instant-read thermometer inserted into the centre reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.
Enjoy, Dean Stefanic