Roast Pork Loin


Pepper Jelly Glazed

375˚ Oven *

Featuring: Lollipop Tree & Urban Accents

by Chef Kurt von Kahle

One 2.5-3 lb. Pork Loin**

Urban Accents Grilling Spice or Dry Rub, to taste

Two Tablespoons Oil


Baking or roasting pan with low sides


Heat 4 tablespoons of Lollipop tree pepper jam and 1/4 cup water in a sauce pan. Keep warm until service..

Heat oven. Rub oil over the roast, then season with spices.

Place onto a foil covered baking pan, fat side down and place on the third rack level in the oven.

Check Temperature after 30 minutes, and turn roast over. Pour some glaze over the roast & continue cooking. Remove the roast when it reaches 155˚ internally when tested with meat thermometer.

Allow it to rest for 5 minutes. Slice and serve with additional glaze.


*If using convection, use same temperature & prepare for a 25% reduced cooking time

** if using pork tenderloin, sear in a skillet first, place in oven, check internal temperature after 12 minutes, glaze and enjoy


One Reply to “Roast Pork Loin”

  1. I’m so glad you posted this recipe!! We used a dijon mustard marinade in your cooking class and when I made it at home I used Stonewall Kitchen’s carmelized onion mustard and it was a hit!! Thank you for the wonderful recipes and helpful cooking tips. I’m looking forward to more of your cooking classes!

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