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Holiday Pork Loin Roast

 Holiday Pork Loin Roast
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
12-15 ServingsPrep: 10 min. + marinating Bake: 1-3/4 hours + standing


  • 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)
  • 1 jar (12 ounces) red currant jelly
  • 2 tablespoons dry sherry or chicken broth
  • 1 tablespoon soy sauce


  • 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

2 of 2

Holiday Pork Loin Roast (continued)

Directions (continued)

  • and stir for 4-5 minutes or until the jelly is melted. Serve with
  • pork. Yield: 12-15 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.