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Marinated Pork Roast with Currant Sauce

By: 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."

Rate/Review | Read Reviews (44)

What to Drink?
	Chardonnay
	Sangria Barcelona Style

Prep Time:
4 Hrs

Cook Time:
3 Hrs

Ready In:
7 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (4 pound) boneless rolled pork loin roast
1/2 cup soy sauce
1/2 cup cooking sherry
2 cloves garlic, minced
1 tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon dried thyme
1 (10 ounce) jar currant jelly
2 tablespoons cooking sherry
1 tablespoon soy sauce

Directions

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.
Preheat oven to 325 degrees F (165 degrees C).
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.
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.