 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | serving | Pork loin Chops, Fresh boneless | 1 3/4 | dash | salt, table | 2 1/2 | dash | black pepper | 1/4 | tablespoon | orange juice | 1/2 | tablespoon | honey | 1/4 | tablespoon | Oil, canola and soybean | 1/8 | teaspoon | thyme, dry, ground | 1/8 | cup | chicken broth or stock |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | 1. THAW PORK LOIN PROPERLY
2. PRE-HEAT CONVECTION OVEN TO 325 DEGREES F ON LOW FAN.
3. SPRAY ROASTING PAN WITH NON-STICK SPRAY. SEASON PORK WITH SALT AND PEPPER. PLACE IN
ROASTING PAN.
4. IN SEPARATE BOWL, MIX TOGETHER HONEY, JUICE, OIL AND THYME.
5. DIVIDE MIXTURE AND POUR HALF OVER PORK. RESERVE REMAINING LIQUID FOR BASTING.
6. ADD THE CHICKEN BROTH TO THE PAN.
7. BAKE 45-60 MIN, UNTIL INTERNAL TEMPERATURE IS 155 DEGREES F. FOR 15 SECONDS (COVER ROASTS
WITH FOIL IF MEAT BECOMES TOO DARK DURING COOKING).
NOTE: BASTE EVERY 15 MINUTES WITH RESERVED LIQUID. WHEN BASTING, KEEP OVEN DOORS CLOSED
TO KEEP HEAT IN THE OVEN.
8. ALLOW ROAST TO REST FOR 10-15 MINUTES BEFORE SLICING.
9. STRAIN JUICES INTO SAUCE PAN AND REDUCE UNTIL SLIGHTLY THICKENED.
10. SERVE OVER SLICED PORK. |
|
