Juicy Herbed Pork Loin With Currant Sauce

"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!"
 
Juicy Herbed Pork Loin With Currant Sauce created by CountryLady
Ready In:
2hrs 50mins
Ingredients:
13
Serves:
8-10
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ingredients

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directions

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

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  1. 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.
     
  2. 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!
     
  3. 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.
     
  4. 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!
     
  5. 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!
     

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