Roast Pork with Currant Sauce

Name: Roast Pork with Currant Sauce
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 6 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.
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 thermometer reads 160°. Let stand for 10 minutes before slicing.
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.

Nutrition Facts

4 ounce-weight: 307 calories, 9g fat (4g saturated fat), 80mg cholesterol, 115mg sodium, 26g carbohydrate (21g sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.

Originally published as Spiced Pork Roast with Red Currant Sauce in Light & Tasty February/March 2007