Pork Roast, Creamy Brussels Sprouts

This post may seem lengthy, but it's got three recipes.  I have a recipe for Dijon herbed pork roast.  The glaze for it is absolutely fantastic.  The recipe calls for Currant jelly, but we didn't have any of that.  Instead (keeping with the celebration s of the month) we used our own spiced cherry jam and paired the roast with some of the best Brussels sprouts I have ever tasted.  Here are the recipes.  If you have another jam or jelly you want to try in this I would like to know and if it was tasty.

Dijon Herbed Pork Roast

Ingredients:

Servings: 8

Servings Size

• 1 teaspoon fresh rosemary leaves or ¼ teaspoon dried rosemary leaves , minced, crushed
• 1 teaspoon fresh parsley or ¼ teaspoon dried parsley flakes , minced
• 1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme leaves , minced, crushed
• 2 ½-3 lbs boneless pork loin roast
• ½ cup red currant jelly
• ¼ cup Dijon-style mustard
• 1 tablespoon cornstarch
• 1 cup Swanson chicken broth (regular, Natural Goodness or Certified Organic)
• ½ cup whole wheat bread crumbs , fresh
• vegetable oil cooking spray

Directions:

1. Mix rosemary, parsley and thyme. Cut small slits into surface of roast and stuff herb mixture into slits. Place in roasting pan. Roast at 325°F for 1 hour.
2. Mix jelly, mustard, cornstarch and broth in saucepan. Cook and stir until mixture boils and thickens. Spoon about 1/4 cup broth mixture over roast. Sprinkle with bread crumbs and spray with cooking spray.
3. Roast 45 minute or until done. Let stand 10 minute Serve with remaining broth mixture.

Recipe courtesy of food.com

Creamy Braised Brussels Sprouts

3 Tbsp. butter

1 lb. Brussels sprouts

1 c cream

Salt and pepper

Juice of 1/2 lemon

Melt butter in a large skillet over medium heat. Cook sprouts until lightly browned in spots, about 5 minutes. Season with salt and pepper. Stir in cream and bring to a simmer. Cover, reduce heat to low, and cook 20-25 minutes, stirring occasionally., until sprouts are tender and cream is reduced and lightly browned. Sprinkle with lemon juice to taste and serve.

Recipe courtesy of Food On The Food

Spiced Cherry Jam

1 qt chopped and pitted Bing cherries

1 pkg powdered pectin

1/4 c lemon juice

1/4 c almond liqueur (almond extract can be substituted)

1/2 tsp cinnamon

1/2 tsp ground cloves

4 1/2 c sugar

Combine all ingredients, except the sugar, in a large saucepan. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved.  Return to a rolling boil. Boil 2 minutes, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Yield: about 6 half pints.

Recipe courtesy of Ball Blue Book