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Marinated Pork Roast with Currant Sauce

Marinated Pork Roast with Currant Sauce

  • Prep

    4 h
  • Cook

    3 h
  • Ready In

    7 h
JACKIE HACKENBERG

JACKIE HACKENBERG

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Ali
49

Ali

7/25/2005

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 is a technique I learned in cooking school. Cooking a roast at a very high temperature for a short amount of time (10 minutes) sears the outside of the roast and helps to lock in moisture during the remainder of the cooking. Thanks for the recipe!

Kate
30

Kate

4/2/2003

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 cleanup.The sauce adds the final crowning touch! Yum...

YPRONI
26

YPRONI

12/21/2003

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 holiday parties. It was wonderful - very flavorful and the currant sauce makes it delicious. A tip from my experience: Let the currant sauce cool for a while. It thickens and turns into a beautiful glaze. TERRIFIC RECIPE. THANK YOU!

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