Roast Pork with Currant Sauce Recipe

Roast Pork with Currant Sauce Recipe
Roast Pork with Currant Sauce Recipe photo by Taste of Home
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1 hour + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1 hour + standing

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. Yield: 6 servings.
Originally published as Roast Pork with Currant Sauce in Light & Tasty February/March 2007, p58

Nutritional 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.

  • 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
  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 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

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