PORK LOIN WITH CURRANT SAUCE
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
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- 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., 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 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.
Nutrition Facts : Calories 298 calories, Fat 11g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 481mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
CRANBERRY-GLAZED PORK TENDERLOIN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.
- Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.
CURRANT GLAZED PORK ROAST
Make and share this Currant Glazed Pork Roast recipe from Food.com.
Provided by Charmie777
Categories Pork
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325º.
- Pierce top of roast serveal times with a flork and place on a rack in a shallow roasting pan.
- Roast 1 hour and 45 minutes or until meat reaches 160º.
- Combine next 5 ingredients in a bowl.
- Brush pork with mixture every 10 minutes during last 30 minutes of cooking time.
- Remove roast to a serving platter and let stand at least 10 minutes.
- Pour water into roasting pan, stirring to combine with pan drippings.
- Bring to a boil over high heat.
- Slice roast and serve with pan drippings.
Nutrition Facts : Calories 778.1, Fat 32.1, SaturatedFat 11.6, Cholesterol 292.4, Sodium 1575.2, Carbohydrate 13.7, Fiber 0.2, Sugar 10.2, Protein 99.1
CURRANT JELLY GLAZED PORK ROAST
A recipe I found in a community cookbook put out by the Fort Polk OWC called "Bloom Where you are Planted." Simple recipe - you just throw the meat in the oven and let it cook, stirring up a simple glaze to brush on at the end of the cooking time.
Provided by HeatherFeather
Categories Pork
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Set roast on a rack in a shallow roasting pan and stick a meat thermometer into the center of the thickest part of the meat.
- Roast, uncovered, at 325 F for approximately 2 1/2-3 hours, or until the thermometer reads 170°F.
- Meanwhile, make the glaze by whisking together jelly, corn syrup, vinegar, dry mustard powder, and ginger in a small saucepan.
- Bring to just a simmer and let cook a few minutes until it starts to look like a thin glaze; set aside.
- During the last 30 minutes of cooking time, brush meat with the glaze.
Nutrition Facts : Calories 681.8, Fat 25.3, SaturatedFat 4.8, Cholesterol 193.5, Sodium 168.2, Carbohydrate 47.3, Fiber 0.5, Sugar 29, Protein 64.7
GLAZED PORK ROAST
You don't need many ingredients to prepare this oh-so-good entree. It's a hit with old and young alike at my holiday table.-Gloria Carrara, West Warwick, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 258 calories, Fat 7g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 65mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 21g protein.
ROASTED PORK LOIN WITH CARDAMOM-CURRANT JELLY SAUCE
Steps:
- For pork:
- Combine first 10 ingredients in blender. Blend until spices are finely ground, about 2 minutes. Place pork in large glass baking dish. Pour marinade over pork; turn to coat. Arrange bone side up, tent loosely with foil and refrigerate at least 12 hours or overnight.
- For sauce:
- Preheat oven to 350°F. Scrape marinade from pork. Pat pork dry with paper towels. Sprinkle pork generously with 1/2 teaspoon cardamom, salt and pepper. Heat oil in large roasting pan set over 2 burners on medium heat. Add pork and cook until brown, turning occasionally, about 4 minutes.
- Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan. Transfer to oven. Roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F, basting often with pan juices, about 1 hour 30 minutes. Transfer pork and prunes to platter. Tent with foil. Strain pan juices into large glass measuring cup. Spoon 4 tablespoons fat off top of pan juices. Pour pan juices into heavy small saucepan. Add jelly and remaining 1/2 teaspoon cardamom. Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes. Season sauce to taste with salt and pepper.
- Serve pork with sauce.
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