Marinated Pork Roast with Currant Sauce recipe

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Ingredients

1 (4 pound) boneless rolled pork loin roast
½ cup soy sauce
½ cup cooking sherry
2 cloves garlic, minced
1 tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon dried thyme
1 (10 ounce) jar currant jelly
2 tablespoons cooking sherry
1 tablespoon soy sauce

Nutrition Info

668.5 calories
carbohydrate: 37.5 g
cholesterol: 193.7 mg
fat: 25.8 g
fiber: 0.4 g
protein: 66.7 g
saturatedFat: 8.4 g
servingSize: -
sodium: 1645.1 mg
sugar: 29 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place roast in re-sealable plastic bag. In a medium mixing bowl, combine 1/2 cup soy sauce, 1/2 cup sherry, garlic, mustard, ginger and thyme. Pour marinade in bag, and seal. Place the bag in a large bowl, and refrigerate for at least 3 hours.

  2. Preheat oven to 325 degrees F (165 degrees C).

  3. Place roast in a medium roasting pan. Roast the pork with marinade uncovered at in preheated oven for 2 1/2 to 3 hours, or until internal temperature reaches 170 degrees F on a meat thermometer. Baste hourly during cooking. Serve with currant sauce.

  4. To make currant sauce: In a small saucepan over medium-low heat, slowly melt the currant jelly. Stir in the 2 tablespoons sherry and 1 tablespoon soy sauce.

Recipe Yield

6 servings

Recipe Note

Flavorful boneless pork loin with a classical marinade. The currant sauce is a must for an elegant touch. Makes a great holiday or special occasion dinner.

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