Pork Loin with Hot-Pepper Jelly Glaze
rec.food.cooking/Becca
Makes 8 servings

Vegetable oil
1 (4-pound) boneless pork loin, trimmed of fat
1 teaspoon salt
1 tablespoon freshly cracked black pepper
1 cup hot-pepper jelly
2/3 cup apple cider
5 Lady apples, left whole
3 jalapeno chilies, whole

Preheat oven to 400 degrees. Line a large baking pan with aluminum foil. Lightly coat with oil. Place pork in baking pan; rub it with salt and pepper. Roast 15 minutes. Reduce oven temperature to 350 degrees. Spoon jelly over pork, then spread evenly over meat. Pour cider over pork. Return to oven and roast, basting with pan drippings every 10 minutes, until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, about 45 minutes. Remove from oven and let stand 15 minutes before slicing. Slice pork and overlap slices on a large warmed platter. Drizzle pan drippings over pork. Garnish platter with apples and jalapenos.