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Pork Loin with Currant Sauce Recipe
Pork Loin with Currant Sauce Recipe photo by Taste of Home

Pork Loin with Currant Sauce Recipe

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I serve this roast often to family and friends...and someone at the table always asks for the recipe. To complete the meal, I make stir-fried green beans and a lightened-up version of twice-baked potatoes. —Edie Urso of Spokane, Washington
TOTAL TIME: Prep: 5 min. Bake: 2-1/2 hours + standing
MAKES:10 servings
TOTAL TIME: Prep: 5 min. Bake: 2-1/2 hours + standing
MAKES: 10 servings


  • 3/4 cup sherry or apple juice
  • 3/4 cup reduced-sodium soy sauce
  • 6 garlic cloves, minced
  • 4 teaspoons ground mustard
  • 1-1/2 teaspoons ground ginger
  • 1-1/2 teaspoons dried thyme
  • 1 bone-in pork loin roast (5 pounds)
  • SAUCE:
  • 2/3 cup currant jelly
  • 1 tablespoon sherry or apple juice
  • 1-1/2 teaspoons reduced-sodium soy sauce

Nutritional Facts

One serving (4 ounces cooked pork with 1 tablespoon sauce) equals 298 calories, 4 g fat (0 saturated fat), 91 mg cholesterol, 481 mg sodium, 11 g carbohydrate, 0.55 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 starch


  1. In a bowl, combine the first six ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gal. resealable plastic bag; add the pork roast. seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a meat thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork. Yield: 10 servings.
Originally published as Pork Loin with Currant Sauce in Light & Tasty October/November 2003, p37

Light-Bodied White Wine

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

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