ROAST PORK WITH CURRANT SAUCE

Roast Pork with Currant Sauce image

Our Test Kitchen perked up a plain pork roast by marinating it in fruit juices and a handful of exotic spices. Served with a red currant sauce, the pork slices are mouthwatering and tender.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups orange juice
1/4 cup lemon juice
2 teaspoons minced fresh gingerroot
2 teaspoons minced garlic, divided
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 boneless pork loin roast (2 pounds)
1 small onion, sliced
1 shallot, chopped
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1/2 cup red currant jelly

Steps:

In a bowl, combine the orange juice, lemon juice, ginger, 1 teaspoon garlic, oregano, cinnamon and coriander. Cover and refrigerate 1 cup for sauce. Pour remaining marinade into a large resealable plastic bag; add pork and onion. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally. , Drain and discard marinade; place the roast on a rack in a shallow roasting pan coated with cooking spray. Bake at 350° for 1 hour or until a thermometer reads 160°. Let stand for 10 minutes before slicing., In a small nonstick saucepan, saute shallot and remaining garlic in butter for 1 minute. Sprinkle with flour; cook and stir until blended. Gradually stir in the broth, jelly and reserved juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 307 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 115mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges