Best Marinated Pork Roast With Currant Sauce Recipes

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JUICY HERBED PORK LOIN WITH CURRANT SAUCE



Juicy Herbed Pork Loin With Currant Sauce image

This delicious recipe is actually a combination of three different recipes, with a unique cooking method to keep the loin juicy. When my husband bought a 12 pound pork loin (because it was "on sale"), I panicked! I didn't have much experience cooking pork loin, and I knew that they can come out tough and tasteless if cooked improperly. I cut the loin into three 4-pound portions and threw them in the freezer, while I scoured the internet and cook books for a recipe and cooking directions. Now, this recipe is a family favorite! This would be wonderful for a holiday meal, or anytime you want to create something that will "wow" your family!

Provided by Kibbie

Categories     Pork

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (3 lb) pork loin
3 teaspoons Dijon mustard
3 teaspoons thyme
1 1/2 teaspoons savory
1 1/2 teaspoons marjoram
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup fresh parsley, chopped fine
3 cloves peeled garlic
1 cup red currant jelly or 1 cup black currant jelly
3 teaspoons Dijon mustard
3 teaspoons red wine vinegar
salt and pepper

Steps:

  • Pork Loin Directions-------------.
  • Set oven to 475 degrees.
  • Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.
  • Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
  • Spread all over pork loin, roll the loin in chopped parsley.
  • Cover with plastic wrap and let rest in refrigerator for at least one hour.
  • Place on rack in shallow roasting pan.
  • Roast in 475 degree oven for exactly 30 minutes.
  • Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
  • (This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
  • As the loin is resting, turn oven temperature down to 325 degrees.
  • After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
  • 30- 45 minutes, or until the internal temperature reaches 145 degrees.
  • Do not overcook!
  • Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
  • (150-155 degrees) While the loin is resting, begin the currant sauce.
  • Currant Sauce Directions-------------.
  • Over medium heat, melt jam.
  • Whisk in mustard, vinegar, and salt and pepper until smooth.
  • Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
  • Enjoy!

Nutrition Facts : Calories 479.4, Fat 24.1, SaturatedFat 8.3, Cholesterol 102.1, Sodium 567.4, Carbohydrate 30.8, Fiber 1, Sugar 21.6, Protein 34.4

ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE



Roasted Pork Tenderloin With Balsamic-Red Currant Sauce image

Simple to prepare yet elegant and full of flavor. The sauce is sweet and tangy and the pork is tender and juicy. You can substitute the red currant jelly with any of your favorite flavors such as strawberry, cherry, blueberry, etc. You can even substitute with leftover cranberry sauce.

Provided by Cooking Creation

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb pork tenderloin
2 tablespoons olive oil
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon rosemary
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon dried marjoram
1/8 teaspoon fresh ground black pepper
reserved pan dripping
1 tablespoon butter
1/2 cup chicken broth
1/4 cup red currant jelly, to taste
1 1/2 tablespoons balsamic vinegar
1 teaspoon orange zest
1/2 teaspoon parsley
1/4 teaspoon thyme
1/4 teaspoon rosemary
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
  • Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
  • Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
  • Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
  • Slice the pork tenderloin. Pour the sauce over all.
  • Enjoy!

CURRANT JELLY GLAZED PORK ROAST



Currant Jelly Glazed Pork Roast image

A recipe I found in a community cookbook put out by the Fort Polk OWC called "Bloom Where you are Planted." Simple recipe - you just throw the meat in the oven and let it cook, stirring up a simple glaze to brush on at the end of the cooking time.

Provided by HeatherFeather

Categories     Pork

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 -6 lbs rolled boneless pork loin roast, tied
1 (10 ounce) jar currant jelly (red or black)
1/3 cup light corn syrup
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon dried ginger

Steps:

  • Set roast on a rack in a shallow roasting pan and stick a meat thermometer into the center of the thickest part of the meat.
  • Roast, uncovered, at 325 F for approximately 2 1/2-3 hours, or until the thermometer reads 170°F.
  • Meanwhile, make the glaze by whisking together jelly, corn syrup, vinegar, dry mustard powder, and ginger in a small saucepan.
  • Bring to just a simmer and let cook a few minutes until it starts to look like a thin glaze; set aside.
  • During the last 30 minutes of cooking time, brush meat with the glaze.

Nutrition Facts : Calories 681.8, Fat 25.3, SaturatedFat 4.8, Cholesterol 193.5, Sodium 168.2, Carbohydrate 47.3, Fiber 0.5, Sugar 29, Protein 64.7

ROASTED PORK LOIN WITH CARDAMOM-CURRANT JELLY SAUCE



Roasted Pork Loin with Cardamom-Currant Jelly Sauce image

Categories     Blender     Fruit     Pork     Marinate     Roast     Christmas     Prune     Pork Tenderloin     Spice     Brandy     Red Wine     Winter     Cinnamon     Bon Appétit

Yield Serves 8

Number Of Ingredients 22

Pork
12 cardamom pods
12 juniper berries
1/2 navel orange, peeled, cut into pieces
1/2 cup dry red wine
1/2 cup olive oil
3 whole cloves
3 cinnamon sticks, broken into pieces
3 bay leaves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 6-pound center-cut pork rib roast with 8 to 10 bones
Sauce
1 teaspoon ground cardamom
3 tablespoons olive oil
2 cups dry red wine
1 1/2 cups pitted prunes (about 10 ounces)
3/4 cup prune juice
1/2 cup brandy
3 cinnamon sticks
3 bay leaves
1/2 cup red currant jelly

Steps:

  • For pork:
  • Combine first 10 ingredients in blender. Blend until spices are finely ground, about 2 minutes. Place pork in large glass baking dish. Pour marinade over pork; turn to coat. Arrange bone side up, tent loosely with foil and refrigerate at least 12 hours or overnight.
  • For sauce:
  • Preheat oven to 350°F. Scrape marinade from pork. Pat pork dry with paper towels. Sprinkle pork generously with 1/2 teaspoon cardamom, salt and pepper. Heat oil in large roasting pan set over 2 burners on medium heat. Add pork and cook until brown, turning occasionally, about 4 minutes.
  • Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan. Transfer to oven. Roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F, basting often with pan juices, about 1 hour 30 minutes. Transfer pork and prunes to platter. Tent with foil. Strain pan juices into large glass measuring cup. Spoon 4 tablespoons fat off top of pan juices. Pour pan juices into heavy small saucepan. Add jelly and remaining 1/2 teaspoon cardamom. Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes. Season sauce to taste with salt and pepper.
  • Serve pork with sauce.

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