Marinated Pork Roast with Currant Sauce

Marinated Pork Roast with Currant Sauce

49
JACKIE HACKENBERG 0

"Flavorful boneless pork loin with a classical marinade. The currant sauce is a must for an elegant touch. Makes a great holiday or special occasion dinner."

Ingredients

7 h {{adjustedServings}} servings 669 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 66.7 g
  • 133%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 1645 mg
  • 66%

Based on a 2,000 calorie diet

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Directions

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  1. Place roast in re-sealable plastic bag. In a medium mixing bowl, combine 1/2 cup soy sauce, 1/2 cup sherry, garlic, mustard, ginger and thyme. Pour marinade in bag, and seal. Place the bag in a large bowl, and refrigerate for at least 3 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Place roast in a medium roasting pan. Roast the pork with marinade uncovered at in preheated oven for 2 1/2 to 3 hours, or until internal temperature reaches 170 degrees F on a meat thermometer . Baste hourly during cooking. Serve with currant sauce.
  4. To make currant sauce: In a small saucepan over medium-low heat, slowly melt the currant jelly. Stir in the 2 tablespoons sherry and 1 tablespoon soy sauce.
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Reviews

49
  1. 53 Ratings

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This recipe turned out WONDERFUL! The only thing I did different was to bake the roast for 10 minutes at 450 degrees, then turn the oven down to 325 and bake it until it got up to temperature. ...

This was a great recipe to prepare in a clear plastic cooking bag. No need to baste, with juicy results! Shake a little flour inside the bag before baking, to prevent sticking. No fuss, and easy...

Excellent! I made this last night for my husband, parents and grandmother. They all loved it. My mother and grandmother wanted copies of the recipes so that they can make it for upcoming holi...