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Lemon-Plum Pork Roast

Total Time

Prep: 40 min. Bake: 1 hour + standing


6 servings

My mother often served this recipe for Sunday dinner. The drippings make a delicious gravy. (Leftovers would be wonderful in the recipe below.)


  • 1 boneless pork loin roast (2 pounds)
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped onion
  • 2 teaspoons butter
  • 1/4 cup plum jam
  • 3 tablespoons lemonade
  • 2 tablespoons chili sauce
  • 3/4 teaspoon soy sauce
  • 1/2 teaspoon prepared mustard
  • 1/4 teaspoon ground ginger
  • GRAVY:
  • 1 tablespoon all-purpose flour
  • 1/4 cup water


  1. Sprinkle roast with garlic salt and pepper. Place roast fat side up in a shallow roasting pan. In a skillet, saute onion in butter until tender; stir in the remaining ingredients. Stir until heated. Pour over roast.
  2. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160°. Remove roast to a serving platter and keep warm. Let stand for 10 minutes.
  3. Pour drippings and loosened brown bits into a bowl. Skim fat. In a small saucepan, combine flour and water until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy.

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