Do you recall my Ball Canning Supplies giveaway a few weeks ago?
If not, let me quickly recap. Kelsey sent a generous box of canning supplies provided by Ball for me to create my own canning creations, and some to giveaway. In the box was a jelly maker, jars and cookbooks. Not to mention labels and pectin.
What a wonderful gift, but what was this novice canner going to do with all this canning equipment? Call Grandma and ask her to teach me how to use it!
Grandma Karen wanted to make mint jelly, but the recipe called for so much apple juice that we ended up with apple jelly.
This was a good thing since our apple jelly was perfect for the pork roast recipe you’ll find later in this post. In the meantime, we needed to get our jelly into jars and sealed.
Grandma did a terrific job, don’t you think? She deserved to sit and rest with a glass of wine while I processed everything I’d learned about canning.
I sent Grandma home with our lovely jelly maker, and she went to town jelly making. I’m looking forward to a few landing on my doorstep soon.
In the meantime, since we don’t eat a lot of peanut butter and jelly sandwiches, I made an apple jelly glaze for this succulent pork roast and steamed brussels sprouts.
Now this is what I call a good use for apple jelly!
My pork loin roast was cooked to perfection with a lovely glaze of apple coating every bite, and the brussels sprouts benefited from my apple concoction as well.
Thanks Grandma Karen and Ball! I’m not sure that I would qualify as a canning expert yet, but I sure had fun.
Happy Labor Day everyone!
- 24 ounces pork loin roast
- ½ cup apple jelly
- 2 teaspoons Dijon Mustard
- 1 tablespoon olive oil
- 1 tablespoon minced fresh rosemary
- 40 ea brussels sprouts, trimmed and halved
- Preheat the oven to 350. Cover a cookie sheet with foil. Place a cookie cooling rack on top of the foil.
- Season pork with salt and pepper and place on cookie rack.
- Combine apple jelly, Dijon mustard and olive oil in a bowl. Divide apple mixture in half. You'll use 1/2 for the pork and 1/2 for the sprouts.
- Brush pork with apple mixture and bake in the oven for up to one hour until a thermometer reaches 145 to 155, depending on how well done you like your roast. Brush periodically with apple jelly until the jelly is gone.
- In the meantime, steam sprouts until tender. Toss them with the sauce you reserved earlier.
- Serve pork with sprouts.
I need to state that this is an estimated calorie count. The 24 oz roast would be too much meat for 4 people. It really should be 6 servings. Calories: 482kcal Saturated fatty acids: 4.40g Monounsaturated fatty acids: 7.57g Polyunsaturated fatty acids: 1.86g Total fat: 13.83g Calories from fat: 124 Cholesterol: 93mg Carbohydrate, by difference: 44.68g Total dietary fiber: 7.74g Protein: 43.76g
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