5 Reviews

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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auntlolli March 21, 2010

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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maebee1 January 04, 2008

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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CountryLady June 11, 2007

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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wildeyeris December 03, 2005

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

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Lacey's mom April 28, 2003
Juicy Herbed Pork Loin With Currant Sauce