Holiday Pork Loin Roast Recipe

4.5 3 2
Publisher Photo

Holiday Pork Loin Roast Recipe

Read Reviews
4.5 3 2
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1-3/4 hours + standing
MAKES:
12-15 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1-3/4 hours + standing

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 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

  • 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
  1. 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.
  2. 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 thermometer reads 160°, pouring the reserved marinade over meat during the last hour of baking. Baste occasionally. Let stand for 10 minutes before slicing.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHoliday Pork Loin Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Mlaughlin1 User ID: 6995230 148454
Reviewed Dec. 3, 2012

"easy, delicious!"

MY REVIEW
Ascender User ID: 5729464 151863
Reviewed Dec. 29, 2010

"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."

MY REVIEW
cwbuff User ID: 441425 148453
Reviewed Nov. 1, 2009

"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."

Loading Image