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This is the only way my family will let me prepare pork roast. A flavorful currant sauce complements each mouthwatering bite.—Karen Ellinwood, Liberty Center, Ohio
Originally published as Holiday Pork Loin Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p30
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Reviewed on Dec. 29, 2010 by Ascender
Delicious, though I cooked it only to 140. After standing it was 145. Sliced it was just cooked through -- no pink but still moist.I mixed a teaspoon of cornstarch with the soy & sherry, then stirred that into the jelly to thicken the sauce.
Delicious, though I cooked it only to 140. After standing it was 145. Sliced it was just cooked through -- no pink but still moist.
I mixed a teaspoon of cornstarch with the soy & sherry, then stirred that into the jelly to thicken the sauce.
Reviewed on Nov. 01, 2009 by cwbuff
My husband and 2 sons liked this roast very much. The sauce was a little too thin, I thought, but I don't know what would make it thicker. I tried the chicken broth in the sauce, but will try the sherry next time.
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