ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Sandy's Glazed Pork Roast Au Jus

Ingredients

5 pound pork loin roast

1 package onion soup mix

1/4 cup brown sugar, firmly packed

2 tablespoons Dijon mustard

1 tablespoon soy sauce

1 garlic clove, minced

1/2 teaspoon Lawrey's Seasoned Salt

1 teaspoon chicken bouillon granules

1/4 teaspoon pepper

1/4 teaspoon ground ginger

1 tablespoon dry sherry

Optional: pineapple, apricot, or cherry jam or jelly

 

Directions

With the tines of a fork, poke holes in the roast. Empty onion soup mix into a large mixing bowl and roll roast in the onion soup mix until thoroughly coated.

Put roast on a rack in a shallow roasting pan and roast at 325 degrees for 1 hour and 45 minutes, or until meat thermometer inserted into thickest part of roast reaches between 160 and 170 degrees. (Ovens vary and it may take a little longer to attain the correct meat temperature).

Meanwhile, combine brown sugar, mustard, soy sauce, minced garlic, seasoned salt, chicken bouillon granules, pepper, ginger, and dry sherry. Using a fork or small wire whisk, mix well until all ingredients are thoroughly combined. (Optional: You may also blend into this mixture a little apricot, cherry, or pineapple jelly or jam if you would like the additional flavor in your roast. I usually add a bit of whatever flavor I have in the frig)

Brush roast with this mixture, making sure all meat is completely covered. Add 1 cup water to roaster pan, stirring it into the drippings and meat leavings. Continue to brush mixture over top of roast every 10 minutes during the last 30 minutes of cooking time.

When meat registers done, remove to platter and let stand 10 minutes before carving.

Slice roast into serving pieces . Pour pan drippings (au jus) into gravy boat and serve with meat.

Sandy's Note: If you want a totally smooth au jus, you can puree the drippings in a blender and then reheat prior to serving. I prefer them just as them come out of the pan. This is a recipe I concocted from trial and error because I wanted a pork roast that was "perfectly flavored" to suit our taste. We love it ... hope you do too. If not, experiment with different flavors and create your own version.

Serves 6 - 8