Reviewed: Feb. 10, 2013

Luxury meal that is budget friendly. I was trying to find a pork loin recipe that allowed me to use up some dry sherry from a recent family event and this was a winner. I used drinking sherry, blackberry currant jelly [I had just a bit in a jar in my fridge], a tbsp of herb mustard instead of mustard powder, and some sauted onions and garlic. I also seared the pork loin first in the pan before roasting it. This was very very good and restaurant quality. Yum.

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Dec. 23, 2012

Wow! This was fantastic...made it for my family for Christmas...what a treat! So moist, cut like butter! It also looks beautiful when done. I had a 7 pound loin and didn't increase the marinade amount, it was great! My 7 pound loin was done to perfection in 3 hours. The currant sauce was also wonderful...not too sweet, with a little tang. Remember to bake it fat side up, so the juices soak through the meat. So easy and sooooo good!

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Reviewer:

janjan

Cooking Level: Intermediate

Reviewed: Jan. 8, 2012

I really really liked this recipe! The only thing that I didnt like was the marinade was a bit salty from the soy sauce, so I suggest using low sodium. I followed another reviewers advice and cooked the roast at 425 for 10 minutes to seal the moisture in and this roast came out PERFECT!! Very tender and juicy! I did tent it with foil when I reduced the temperature to 325. Be sure to baste the roast and add a little water to the pan if necessary since a lot of the marinade seemed to dry out in the pan. YUM

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Reviewer:

LOVESUBLIME

Reviewed: Dec. 18, 2011

Made this for an impromptu dinner party and it was a hit. I didn't have time to marinate it, so I just browned it in olive oil on all sides, seasoned it with course black pepper, and continued with the rest of the recipe. Couldn't find currant jelly w/o corn syrup (dau is allergic) so I used Thomson's TwinBerry Preserves (raspberry/blueberry) and it was still wonderful. So simple! Served it with green beans, steamed cauliflower, and red potatoes.

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Reviewer:

Anne in Minnesota

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Prior Lake, Minnesota, USA

Reviewed: Jul. 18, 2011

Very good, did not cook as long as the recipe stated (ended up overcooked due to not checking the time). Also per other reviewer suggestions, cooked in oven bag.

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Reviewer:

EIKNIP

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Jan. 1, 2011

How oustanding was this! Truly delicious, and a festive way to start 2011. I made the marinade exactly as written and marinated my 4 lb boneless pork loin roast overnight. Next morning I placed a large sheet of foil in the slow cooker horizontally, one vertically, and placed the roast and marinade in and sealed it up. Slow cooked for 7 1/2 and it was perfectly tender and delicious. I prepared the sauce as published, just added some shallot and pork broth, thyme & cracked pepper to the sauce. Very, very good. Thanks for sharing this recipe, Jackie. Happy New Year, everyone!

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Reviewer:

Saveur

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Dec. 3, 2010

Excellent Sauce. I enjoyed it abit cooler as well and let it cool for a while prior to serving it on the plate. The pork was great with the marinade after sitting for 6 hours. Fabulous dinner party meal main.

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Reviewer:

KellyM

Cooking Level: Expert

Reviewed: Oct. 9, 2010

After reading the other reviews I was curious to try the sauce - it was quite good as others stated (I used red currant jelly, btw), but what was understated in my and my husband's opinion, was the marinade - made the meat fantastic! Easy recipe and overall terrific.

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Reviewer:

stlcook

Cooking Level: Expert

Reviewed: Nov. 24, 2008

This is such a great recipe, especially for a large party. I followed the advice of a few other reviewers and bake at 450 degrees for the 1st 10 minutes and the meat came out moist and juicy. Awesome recipe - thanks so much!

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Reviewer:

Odessit

Reviewed: Feb. 3, 2008

My whole family thought this was wonderful! However, I didnt use the currant sauce. I followed the recipe for the marinade exactly. Wrapped it in foil and baked it in the oven with the marinade. It came out so moist and flavorful. Cant wait to make it again!

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