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Holiday Pork Loin Roast Recipe

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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
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
MAKES: 12-15 servings

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

  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 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.
  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

Light-Bodied White Wine

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

Reviews for Holiday Pork Loin Roast

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 3, 2012

Easy, delicious!

MY REVIEW
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
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.

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