Juicy Herbed Pork Loin With Currant Sauce

Submitted by Kibbie

"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!"

 

• Ready In: 2hrs 50mins
• Ingredients: 13
• Serves: 8-10

ingredients

• Pork Loin Ingredients

• 1 (3 lb) pork loin
• 3 teaspoons Dijon mustard
• 3 teaspoons thyme
• 1 1⁄2 teaspoons savory
• 1 1⁄2 teaspoons marjoram
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon freshly ground black pepper
• 1 cup fresh parsley, chopped fine
• 3 cloves peeled garlic

• Currant Sauce Ingredients

• 1 cup red currant jelly or 1 cup black currant jelly
• 3 teaspoons Dijon mustard
• 3 teaspoons red wine vinegar
• salt and pepper

directions

1. Pork Loin Directions-------------.
2. Set oven to 475 degrees.
3. 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.
4. Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
5. Spread all over pork loin, roll the loin in chopped parsley.
6. Cover with plastic wrap and let rest in refrigerator for at least one hour.
7. Place on rack in shallow roasting pan.
8. Roast in 475 degree oven for exactly 30 minutes.
9. Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
10. (This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
11. As the loin is resting, turn oven temperature down to 325 degrees.
12. After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
13. 30- 45 minutes, or until the internal temperature reaches 145 degrees.
14. Do not overcook!
15. 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.
16. (150-155 degrees) While the loin is resting, begin the currant sauce.
17. Currant Sauce Directions-------------.
18. Over medium heat, melt jam.
19. Whisk in mustard, vinegar, and salt and pepper until smooth.
20. Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
21. Enjoy!

Reviews

[auntlolli]

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!

 

[bwscoggins]

Wonderful technique for keeping roasted pork tender. I will do this every time now. The black current sauce is delicious, I added 1 tsp of balsamic syrup, could be used for other meats ie chicken. I used rosemary instead of savory, which means any unsweetened herb could be substitute. Husband loved it.

 

[maebee1]

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.

 

[CountryLady]

I'm calling this my "triple header" review! Since I had a small 1 lb pork tenderloin, I used Jjortikka's (recipe #5408) for the rub & cooking instructions with my own Currant Jelly (recipe #95816) to make your sauce. It was absolutely delicious!

 

[wildeyeris]

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!