Currant Jelly Glazed Pork Roast Recipes

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PORK LOIN WITH CURRANT SAUCE



Pork Loin with Currant Sauce image

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

3/4 cup sherry or apple juice
3/4 cup reduced-sodium soy sauce
6 garlic cloves, minced
4 teaspoons ground mustard
1-1/2 teaspoons ground ginger
1-1/2 teaspoons dried thyme
1 bone-in pork loin roast (5 pounds)
SAUCE:
2/3 cup currant jelly
1 tablespoon sherry or apple juice
1-1/2 teaspoons reduced-sodium soy sauce

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

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST



Quick Savory Cranberry Glazed Pork Loin Roast image

This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan.

Provided by goodfood4ursoul

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

1 (14.5 ounce) can whole berry cranberry sauce
1 cup apple jelly
1 tablespoon Dijon mustard
4 cubes chicken bouillon, crushed
1 teaspoon prepared horseradish
2 teaspoons garlic powder
2 tablespoons chopped fresh thyme
1 (4 pound) boneless pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
  • Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
  • Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

Nutrition Facts : Calories 418.8 calories, Carbohydrate 38.8 g, Cholesterol 88.4 mg, Fat 15.9 g, Fiber 0.8 g, Protein 29.6 g, SaturatedFat 5.8 g, Sodium 804.9 mg, Sugar 30.6 g

CURRANT JELLY



Currant Jelly image

The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous red and white preserves of Bar-Le-Duc, France,where the original fourteenth-century recipe is still made.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 quart

Number Of Ingredients 2

3 pounds fresh red, black, or white currants, washed well, stems removed
3 cups sugar

Steps:

  • In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.
  • Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.
  • Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.
  • Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.

CURRANT JELLY GLAZED PORK ROAST



Currant Jelly Glazed Pork Roast image

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

4 -6 lbs rolled boneless pork loin roast, tied
1 (10 ounce) jar currant jelly (red or black)
1/3 cup light corn syrup
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon dried ginger

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 ROAST



Currant Glazed Pork Roast image

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

6 lbs boneless pork roast
1 cup teriyaki marinade
1/4 cup red currant jelly
2 tablespoons dry sherry
2 teaspoons fresh ginger, grated
1/4 teaspoon ground cloves
1 cup water

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

ROASTED PORK LOIN WITH CARDAMOM-CURRANT JELLY SAUCE



Roasted Pork Loin with Cardamom-Currant Jelly Sauce image

Categories     Blender     Fruit     Pork     Marinate     Roast     Christmas     Prune     Pork Tenderloin     Spice     Brandy     Red Wine     Winter     Cinnamon     Bon Appétit

Yield Serves 8

Number Of Ingredients 22

Pork
12 cardamom pods
12 juniper berries
1/2 navel orange, peeled, cut into pieces
1/2 cup dry red wine
1/2 cup olive oil
3 whole cloves
3 cinnamon sticks, broken into pieces
3 bay leaves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 6-pound center-cut pork rib roast with 8 to 10 bones
Sauce
1 teaspoon ground cardamom
3 tablespoons olive oil
2 cups dry red wine
1 1/2 cups pitted prunes (about 10 ounces)
3/4 cup prune juice
1/2 cup brandy
3 cinnamon sticks
3 bay leaves
1/2 cup red currant jelly

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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