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

Roast Pork with Currant Sauce Recipe

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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
TOTAL TIME: Prep: 10 min. + marinating Bake: 1 hour + standing
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 1 hour + standing
MAKES: 6 servings


  • 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

Nutritional 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.


  1. 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.
  2. 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.
  3. In a small nonstick saucepan, saute shallot and remaining garlic in 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.
Originally published as Roast Pork with Currant Sauce in Light & Tasty February/March 2007, p58

Light-Bodied White Wine

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

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