Recipe 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."
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1 (4 pound)
boneless rolled pork loin roast
1 (10 ounce) jar
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!
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.
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...
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!
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.
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.
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Pork Roast with Currant Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 232
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