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Roast Pork with Currant Sauce

Roast Pork with Currant Sauce
Our Test Kitchen perked up a plain pork roast by marinating it in fruit juices and a handful of exotic spices. Served with a red currant sauce, the pork slices are mouthwatering and tender.—Taste of Home Test Kitchen
6 ServingsPrep: 10 min. + marinating Bake: 1 hour + standing

Ingredients

  • 1-1/2 cups orange juice
  • 1/4 cup lemon juice
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons minced garlic, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1 boneless pork loin roast (2 pounds)
  • 1 small onion, sliced
  • 1 shallot, chopped
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup red currant jelly

Directions

  • In a bowl, combine the orange juice, lemon juice, ginger, 1 teaspoon
  • garlic, oregano, cinnamon and coriander. Cover and refrigerate 1 cup
  • for sauce. Pour remaining marinade into a large resealable plastic
  • bag; add pork and onion. Seal bag and turn to coat; refrigerate for
  • 4 hours, turning occasionally.
  • Drain and discard marinade; place the roast on a rack in a shallow
  • roasting pan coated with cooking spray. Bake at 350° for 1 hour
  • or until a meat thermometer reads 160°. Let stand for 10 minutes
  • before slicing.
  • In a small nonstick saucepan, saute shallot and remaining garlic in
© Taste of Home 2013

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Roast Pork with Currant Sauce (continued)

Directions (continued)

  • butter for 1 minute. Sprinkle with flour; cook and stir until
  • blended. Gradually stir in the broth, jelly and reserved juice
  • mixture. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with pork. Yield: 6 servings.
Nutrition Facts: 4 ounces cooked pork with 3 tablespoons sauce equals 307 calories, 9 g fat (4 g saturated fat), 80 mg cholesterol, 115 mg sodium, 26 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013