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Showing 1-5 of 5
on March 21, 2010
I'm giving this 5 stars for technique...a method I never would have thought of. Made this tonight and it was THE best pork I have ever prepared. I made certain modifications in the rub (used savory and sage and no mustard) and reduced time and temp because my pork roast was only 2#. But I cooked for 25 min at 450, let rest for 25 min, then roasted again for about 25 minutes or until an internal temp of 140 -- not even pink for all of those concerned -- but SO juicy even after resting perhaps 30 minutes. Next time I will take it out 5-10 minutes sooner. The currant sauce was just the right touch (tho I had to use half orange marmalade as my currant jelly was nearly gone. While it was resting I roasted chunks of butternut squash and onions tossed with olive oil at 350, reduced to 325 when I put the roast back in. Also served with stir fried rainbow swiss chard but any substantial greens would do and be a great counterpoint to this. THANK YOU for sharing your technique; I'll never cook a pork roast another way!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #591651
on January 04, 2008
My family really enjoyed this. The pork was very juicy. Even though I followed the recipe the loin was undercooked and required more cooking time than was listed. No big deal.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 11, 2007
I'm calling this my "triple header" review! Since I had a small 1 lb pork tenderloin, I used Jjortikka's (Pork Tenderloin) for the rub & cooking instructions with my own Currant Jelly (Currant Jelly) to make your sauce. It was absolutely delicious!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 03, 2005
Spectacular and very impressive. I originally wanted to make a currant glazed pork loin recipe because I had a pork loin and frozen currants in my freezer. I assumed I could find a recipe that used fresh or frozen currents, as opposed to jelly, but I couldn’t find any. So, I chose this recipe and I made my own currant jelly by simmering about 2 cups of currants until they burst. Then I smashed them up and strained them overnight through a sieve. The next day, I took the juice (about 2/4 cups) and mixed with about a cup of sugar. Boiled it until it gelled (about 15 minutes.) It sounds like a lot of extra work, but it was simple and I think it tasted better than store bought jelly. The directions to your recipe were easy to follow and the outcome was a hit amongst my dinner party. Thank you very much!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Lacey's mom
on April 28, 2003
Serving Size: 1 (182 g)
Servings Per Recipe: 8