READY IN 7 hr

Marinated Pork Roast with Currant Sauce

Read Reviews (46)

"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." — JACKIE HACKENBERG

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.

Kitchen-Friendly View

PREP 4 hrs
COOK 3 hrs
READY IN 7 hrs

Reviews More Reviews

Most Helpful Positive Review

Jul 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!

—Ali

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Most Helpful Critical Review

Dec 08, 2004

The pork was moist and tender but..... Usually, I only use pork tenderloins but decided to give this roast recipe a try. It did make a lot but even though this marinated overnight, the flavor did not go all the way through the roast so only the edges soaked up the flavor. The sauce was O.K. but not really special. Won't be making again.

—JDVMD

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50 Ratings

Apr 02, 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...

—Kate

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Dec 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!

—YPRONI

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Oct 30, 2006

I should give this recipe 5 stars for the marinade alone. Marinated over night, it made the most delicious pork loin I’ve ever eaten. I made it last night for “Halloween” dinner and paired it with seasonal veggies and cranberry stuffing. It was a perfect combination. The sauce was divine, but be prepared for the sweetness. I added about a tablespoon of Thai chili sauce for a spicy kick and couldn’t have been happier with the results. I also followed another reviewers advice and let the sauce cool a little to thicken. Because the sauce was so sweet I ended up making gravy on the side in case people didn’t like it…the gravy wasn’t touched once. Gravy…not touched. Now that’s a triumph.

—StephanieM

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Dec 23, 2004

I love to try different recipes. The first time I made this pork was probably two years ago. It is so incredibly awesome. I generally marinate it overnight and throw it in the slow cooker in the morning. When I make the currant sauce I put in just a touch of corn starch to thicken slightly. This will again be part of my Christmas buffet table. And mark my words - it will get the most comments.

—SALLYANNIO

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Dec 02, 2003

I halved this recipe and used with 5 small pork chops instead. I followed the directions exactly the same, except I baked the pork chops in some of the marinade mixture and only for 15-20 minutes (until cooked thoroughly). The chops were wonderful by themselves, BUT the currant sauce--YUM!--made them taste even better! It was THE PERFECT complement to the meat. The flavors melded together so well! Thank you Jackie! I will definitely make this again!!

—BETHANY S.

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Dec 27, 2005

The taste was excellent and the pork came out very tender. It did come out a bit too salty for my taste so next time I will use lite soy sauce. I also had to occasionally add water to the pan while baking to avoid having the marinade dry out and burn. As suggested by another reviewer, I roasted the loin at 450 for 10 minutes and then lowered to 325 for the remainder. It took about one and a half hours to cook.

—BATCAVES

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Nutrition

Calories
669 kcal
33%

Carbohydrates
37.5 g
12%

Cholesterol
194 mg
65%

Fat
25.8 g
40%

Fiber
0.4 g
2%

Protein
66.7 g
133%

Sodium
1645 mg
66%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marinated Pork Roast with Currant Sauce

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 669
Calories from Fat: 232

% Daily Value *
Total Fat 25.8g 40 %
** Saturated Fat 8.4g 42 %
** Cholesterol 194mg 65 %
Sodium 1645mg 66 %
** Potassium 1161mg 33 %
Total Carbohydrates 37.5g 12 %
Dietary Fiber 0.4g 2 %
Protein 66.7g 133 %
** Sugars 29g
Vitamin A < 1 %
Vitamin C 1 %
Calcium 5 %
Iron 27 %
** Thiamin 241 %
** Niacin 224 %
** Vitamin B6 139 %
** Magnesium 30 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.