This recipe instructs you to cook the pork loin in the oven, which is the faster way to do it. Whenever I have the time, I like to cook it slowly in the crock pot. It just seems like when it comes out of there, it’s so much more tender and juicy. Not that it isn’t fabulous coming out of the oven, because it most definitely is! I usually serve this with mashed or baked potatoes and a fresh vegetable. No one ever walks away from my table hungry when this is served. Check out what they are saying about this recipe over at Group Recipes:
“This is sooo good!! just made it. Quick and easy and delicious!”
You’re family will think you were slaving away in the kitchen all day when this hits the table.
Ingredients
2 lbs. pork loin (boneless)
salt and pepper, to taste
1/4 c. honey
2 T. Tropicana orange juice
2 T. olive oil
1/2 t. thyme
1/2 c. Swanson chicken broth
Instructions
Preheat the oven to 375F.
Season the pork with salt and pepper and place in a roasting pan.
In a separate bowl, mix together the honey, juice, oil and thyme. Pour over the pork.
Add the broth to the pan.
Bake until internal temperature reaches 150F (45-60 minutes). Baste frequently.
Strain the pan juices into a saucepan.
Reduce until slightly thickened.
Serve over the sliced pork.
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Quick Tip: Use two smaller pork loins instead of one big one for even faster results.
Thanks again to Group Recipes for this incredible recipe.