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Holiday Pork Loin Roast Recipe

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

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Holiday Pork Loin Roast Recipe

Prep: 10 min. + marinating Bake: 1-3/4 hours + standing

Yield: 12-15 Servings

10 105 115

Ingredients

1 cup soy sauce
1 cup dry sherry or chicken broth
2 tablespoons ground mustard
2 teaspoons ground ginger
2 teaspoons dried thyme
4 garlic cloves, minced
1 boneless rolled pork loin roast (4 to 5 pounds)
CURRANT SAUCE:
1 jar (12 ounces) red currant jelly
2 tablespoons dry sherry or chicken broth
1 tablespoon soy sauce

Directions

In a bowl, combine the soy sauce, sherry or broth, mustard, ginger, thyme and garlic; mix well. Pour 1 cup marinade into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for 3 hours or overnight, turning occasionally. Cover and refrigerate the remaining marinade for basting.
Drain and discard marinade. Place the roast on a rack in a roasting pan. Bake at 325° for 1-3/4 to 2-1/4 hours or until a meat thermometer reads 160°, pouring the reserved marinade over meat during the last hour of baking. Baste occasionally. Let stand for 10 minutes before slicing.
Meanwhile, in a small saucepan, combine the sauce ingredients. Cook and stir for 4-5 minutes or until the jelly is melted. Serve with pork. Yield: 12-15 servings.

Originally published as Holiday Pork Loin Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p30

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Holiday Pork Loin Roast

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Reviewed on Dec. 03, 2012 by Mlaughlin1

Easy, delicious!

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.

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.