Roasted Pork Loin with Plum Sauce

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This is a wonderful dinner recipe for pork loin. I like to use a bone-in loin because I enjoy the meat right next to the bone, but you can use a boneless pork loin, if you prefer. I’ve used both homemade plum jelly and plum jam with this recipe, so either is fine. I must admit, when I’ve made this with my award-winning plum jelly, the results were awesome!

For the plums, any type is fine. I always used whatever we had on the farm at the time.

Holle’s Roasted Pork Loin with Plum Sauce recipe

What you’ll need:

  • 1 pork loin roast, 3-4 pounds
  • Olive oil
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried rosemary, ground
  • 1/4 cup water
  • 8-10 whole plums, washed and pitted
  • 1 cup plum jam
  • 1 tablespoon vinegar
  • 1 tablespoon pan drippings
  • 1 teaspoon minced garlic
  • ½ teaspoon ground ginger

Directions: Rinse pork loin and pat dry. Rub all over with olive oil, garlic salt, black pepper, and rosemary. Wrap seasoned loin in foil or plastic wrap and leave in the refrigerator overnight.

Unwrap pork loin and place in a metal baking pan with water. Make a foil tent over roast and bake at 350 degrees for 1 hour.

Remove foil tent and arrange plums around pork roast. Increase heat to 400 degrees and bake for about 30 more minutes.

Place jam or jelly, vinegar, pan drippings, garlic, and ginger in a saucepan and heat to boiling, stirring constantly. Reduce heat to simmer and add cooked plums.

Drizzle the pork loin with the plum sauce, or serve the sauce on the side.