2 1/2 lb. pork loin roast

GLAZE:

12 oz. jar apple jelly (1 c.)
4 tsp. Dijon mustard
3 tsp. lemon juice, divided
1 tsp. brandy

Melt jelly over low heat and stir in mustard and 1 teaspoon lemon juice; set aside. Rub roast with salt and pepper and place in foil-lined roasting pan at 350 degrees (preheated). Bake 45 minutes and then brush with jelly mixture; bake another 45 minutes, then brush again. Bake until thermometer registers 165 degrees. Let roast stand 10 minutes before slicing. For sauce over heat, add rest of lemon juice (2 teaspoons) and brandy to jelly mixture.

NOTE: I usually use a larger roast and always double the amount of glaze so there's plenty for guests to ladle over the sliced pork. I spoon some over the sliced meat before serving for added flavor and moisture.