Red Glazed Pork Loin With Roasted Vegetables
A flavorful roasted pork loin glazed with red jelly, served with tender roasted potatoes and carrots, perfect for a hearty family dinner or special occasion.
Ingredients
Instructions
- Preheat oven to 450°F.
- Line a roasting pan with foil.
- In a small skillet, melt the red jelly over low heat for about 5 minutes.
- Remove from heat and stir in garlic, tomato paste, Dijon mustard, and 1/4 teaspoon pepper.
- Place the pork loin on the roasting pan and brush it with half of the jelly mixture.
- Roast the pork loin in the oven for 20 minutes.
- Quarter the small red potatoes and cut the carrots into 1-inch lengths.
- In a large bowl, toss the potatoes and carrots with oil, salt, basil, and remaining pepper.
- Arrange the potatoes and carrots around the pork loin in the roasting pan.
- Brush the remaining jelly mixture over the pork and vegetables until tender.
- Continue roasting for about 1 hour and 30 minutes until fully cooked.
- Let the meat rest for 5 minutes before slicing and serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of apple cider vinegar to the jelly mixture. You can substitute the red jelly with apricot or raspberry jelly for a different taste. If you prefer a spicier kick, add a pinch of cayenne pepper or some crushed red pepper flakes to the glaze.
Serving Suggestions
Serve the red glazed pork loin with a side of steamed green beans or a fresh salad for a vibrant meal. The roasted potatoes and carrots make a perfect accompaniment, and for a heartier option, pair with a creamy mashed potato dish. This recipe pairs beautifully with Eastern Shore Crab Soup for a delightful dinner spread.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to four days. To reheat, slice the pork loin and warm it gently in the oven or microwave. Adding a bit of broth or water while reheating helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Red Glazed Pork Loin With Roasted Vegetables contains roughly 1218 calories, with 25g protein, 171g carbohydrates, and 56g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (167% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 782mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use pork tenderloin or shoulder, but cooking times will vary. Ensure the internal temperature reaches 145°F for safe consumption. Pork tenderloin will cook faster, so adjust roasting time accordingly.
What can I do if I don't have red jelly?
If you don't have red jelly, any fruit-based jelly like apricot or grape can work as a substitute. For a more homemade approach, you can reduce fruit juice with sugar until it thickens, creating a similar glaze.
How do I know when the pork is done cooking?
The best way to check for doneness is to use a meat thermometer. Insert it into the thickest part of the pork loin; it should read 145°F. Allow the meat to rest for a few minutes before slicing for the juiciest results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).