Peachy Pork Roast

8-10 Servings

1 (3 to 4 pound) Rolled Boneless Pork Loin Roast
1 Cup (12 Ounce Jar) Smucker's Currant Jelly
1/2 Cup Smucker's Peach Preserves
Fresh Peach Slices and Currants for Garnish, If Desired

Insert meat thermometer into one end of roast. Bake at 325 degrees for 30 to 40 minutes or until browned. Turn roast and bake an additional 30 minutes to brown the bottom. Turn roast again and drain off drippings.

In saucepan over medium heat, melt currant jelly and peach preserves. Brush roast generously with sauce.

Continue baking until meat thermometer reads 160 degrees, or about 15 minutes, basting occasionally with sauce.

Remove roast from oven. Garnish with peach slices and currants. Serve with remaining sauce.

Note: Canned, sliced peaches can be substituted for fresh peaches.