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    You are in: Home / Recipes / Juicy Herbed Pork Loin With Currant Sauce Recipe
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    Juicy Herbed Pork Loin With Currant Sauce

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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!

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    • 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.

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    • 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!

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    • 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!

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    • on April 28, 2003

      This was great! Everyone loved it. Good taste and not real difficult to make. Very good dish for company.

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    Nutritional Facts for Juicy Herbed Pork Loin With Currant Sauce

    Serving Size: 1 (182 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 479.4
    Calories from Fat 216
    Total Fat 24.0 g
    Saturated Fat 8.3 g
    Cholesterol 102.0 mg
    Sodium 567.3 mg
    Total Carbohydrate 30.8 g
    Dietary Fiber 1.0 g
    Sugars 21.6 g
    Protein 34.4 g

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