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
GLAZED PORK CROWN ROAST
If you need an elegant entree to serve a crowd, you can't go wrong with crown roast of pork. An easy glaze enhances every bite.-Rita Kitsteiner, Tucson, Arizona
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until jam is melted; brush over roast. Place roast on a rack in a large shallow roasting pan. Cover rib ends with foil; loosely cover entire roast with foil. , Roast 2 to 2-1/2 hours or until a thermometer reads 145°. Transfer to a serving platter. Let stand for 15 minutes. Remove foil. Cut between ribs to serve.
Nutrition Facts :
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
CURRANT GLAZED PORK TENDERLOIN
Simple recipe that is company worthy. Serve it with red cabbage and spaetzle or potato dumplings and your guests OR family's tastebuds will thank you. This meal is a wonderful melding of flavors.
Provided by axxo3846
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- In small bowl combine jelly and vinegar, set aside.
- Rub tenderloin with olive oil, season with salt and pepper.
- Place on rack in shallow roasting pan, roast 20 minutes.
- Spoon some jelly-vinegar glaze over tenderloin.
- Roast until meat thermometer inserted in center of tenderloin registers 160 degrees.
- Remove from oven, spoon with remaining glaze and cover with foil.
- Let stand 15 minutes before slicing.
- NOTE: I served this with a jar of drained red cabbage to which I added 1 tablespoon of the currant jelly, The red cabbage complemented the meal perfectly.
Nutrition Facts : Calories 275.1, Fat 10.4, SaturatedFat 3.1, Cholesterol 99.8, Sodium 79.7, Carbohydrate 13, Fiber 0.2, Sugar 9.6, Protein 31.1
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
GLAZED PORK LOIN ROAST
This is a recipe that I adopted. I have used this glaze for pork loin in the past and it's wonderful. The original recipe calls for the roast to be cooked in the microwave, but I always bake mine in the oven so I have added oven instructions to the recipe.
Provided by Julie in TX
Categories Pork
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit.
- Sprinkle roast with salt.
- Mix marmalade, mustard and thyme, spread on roast.
- MICROWAVE INSTRUCTIONS Place roast in 16 x 10-inch cooking bag.
- Close bag loosely with string (leave hole the size of finger in closure).
- Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches.
- Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn.
- Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes.
- Let stand 10 minutes in bag in microwave.
- Serve with Meat Juices.
- OVEN INSTRUCTIONS Preheat oven to 350 degrees.
- Put the pork loin which has been prepared with garlic and salt in a roasting pan.
- Bake at 20 minutes per pound or until a meat thermometer registers 160 degrees.
- Spread marmalade mixture on roast during last 15 minutes of cook time.
- Remove from oven and allow to rest for 10 minutes prior to slicing.
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.
RHUBARB GLAZED PORK ROAST
Make and share this Rhubarb Glazed Pork Roast recipe from Food.com.
Provided by Carole Reu
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place roast on a rack in a shallow roasting pan.
- Roast in 325 oven for 1 1/4 hours to 1 3/4 hours or until fork tender.
- For glaze: In a 2 quart sauce pan combine rhubarb and cranberry juice. Bring to boiling; reduce heat. Cover and simmer 15 minutes or till rhubarb is very tender.
- Strain mixture into a 2 cup liquid measure pressing out liquid with the back of a spoon.
- Add enough water to equal 1 1/4 cup.
- Discard pulp.
- In the same saucepan stir together cornstarch and 2 Tbsp water.
- Stir in rhubarb liquid.
- Cook and stir over medium heat until thickened and bubbly.
- Cook and stir for 2 minutes more. Stir in honey, mustard and vinegar.
- Heat through.
- Brush some of the glaze onto the meat for the last 30 minutes of roasting.
- Cover meat with foil; let stand 15 minutes before carving.
- Heat remaining glaze; serve with meat.
Nutrition Facts : Calories 152.9, Fat 4.1, SaturatedFat 1.4, Cholesterol 38.7, Sodium 31, Carbohydrate 16.2, Fiber 1.1, Sugar 12.3, Protein 13.1
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.
JUICY HERBED PORK LOIN WITH CURRANT SAUCE
This delicious recipe is actually a combination of three different recipes, with a unique cooking method to keep the loin juicy. When my husband bought a 12 pound pork loin (because it was "on sale"), I panicked! I didn't have much experience cooking pork loin, and I knew that they can come out tough and tasteless if cooked improperly. I cut the loin into three 4-pound portions and threw them in the freezer, while I scoured the internet and cook books for a recipe and cooking directions. Now, this recipe is a family favorite! This would be wonderful for a holiday meal, or anytime you want to create something that will "wow" your family!
Provided by Kibbie
Categories Pork
Time 2h50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Pork Loin Directions-------------.
- Set oven to 475 degrees.
- Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.
- Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
- Spread all over pork loin, roll the loin in chopped parsley.
- Cover with plastic wrap and let rest in refrigerator for at least one hour.
- Place on rack in shallow roasting pan.
- Roast in 475 degree oven for exactly 30 minutes.
- Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
- (This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
- As the loin is resting, turn oven temperature down to 325 degrees.
- After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
- 30- 45 minutes, or until the internal temperature reaches 145 degrees.
- Do not overcook!
- Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
- (150-155 degrees) While the loin is resting, begin the currant sauce.
- Currant Sauce Directions-------------.
- Over medium heat, melt jam.
- Whisk in mustard, vinegar, and salt and pepper until smooth.
- Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
- Enjoy!
Nutrition Facts : Calories 479.4, Fat 24.1, SaturatedFat 8.3, Cholesterol 102.1, Sodium 567.4, Carbohydrate 30.8, Fiber 1, Sugar 21.6, Protein 34.4
ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE
Simple to prepare yet elegant and full of flavor. The sauce is sweet and tangy and the pork is tender and juicy. You can substitute the red currant jelly with any of your favorite flavors such as strawberry, cherry, blueberry, etc. You can even substitute with leftover cranberry sauce.
Provided by Cooking Creation
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
- Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
- Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
- Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
- Slice the pork tenderloin. Pour the sauce over all.
- Enjoy!
ROAST SHOULDER OF LAMB WITH MUSTARD AND RED CURRANT GLAZE
Make and share this Roast Shoulder of Lamb With Mustard and Red Currant Glaze recipe from Food.com.
Provided by David Harris
Categories Lamb/Sheep
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim excess fat from lamb.
- Combine mustard, jelly, garlic, oil, and say sauce.
- Brush glaze over lamb.
- Place lamb on rack over a baking dish.
- Add about 0.5 cup water to baking dish.
- Bake in a moderate oven, 180°F, basting frequently with pan juice for 1.5 hours or until done as desired.
- Stand keeping warm for 10-15 minutes.
- Serve glazed lamb with gravy.
Nutrition Facts : Calories 937.4, Fat 73.3, SaturatedFat 31.2, Cholesterol 240.4, Sodium 376.4, Carbohydrate 10.3, Fiber 0.3, Sugar 7.2, Protein 55.9
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