Best 8 Marinated Pork Roast With Currant Sauce Recipes

PORK LOIN WITH CURRANT SAUCE

Steps:

• In a bowl, combine the first six ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gal. resealable plastic bag; add the pork roast. seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork.

MARINATED PORK ROAST RECIPE - (4.5/5)

Steps:

• In a non metal bowl mix all ingredients and add roast. Turn roast coating all sides and allow to marinate for 2-3 hours at lest at room temp. or overnight in the refrigerator. Remove from marinade and place in roaster. Roast at 325 for 2-3 hours or until no longer pink inside and internal temp reaches 170. Marinate frequently during roasting with the marinade. or Can be slow cooked in a crock pot for 5-6 hours.

MARINATED PORK ROAST

Steps:

• Prepare grill for indirect heat.
• In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients. Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
• Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees F (63 degrees C).

JUICY HERBED PORK LOIN WITH CURRANT SAUCE

Steps:

• 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!

MARINATED PORK ROAST WITH CURRANT SAUCE

Steps:

• Place roast in re-sealable plastic bag. In a medium mixing bowl, combine 1/2 cup soy sauce, 1/2 cup sherry, garlic, mustard, ginger and thyme. Pour marinade in bag, and seal. Place the bag in a large bowl, and refrigerate for at least 3 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Place roast in a medium roasting pan. Roast the pork with marinade uncovered at in preheated oven for 2 1/2 to 3 hours, or until internal temperature reaches 170 degrees F on a meat thermometer . Baste hourly during cooking. Serve with currant sauce.
• To make currant sauce: In a small saucepan over medium-low heat, slowly melt the currant jelly. Stir in the 2 tablespoons sherry and 1 tablespoon soy sauce.

MARINATED PORK ROAST

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. , Preheat oven to 350°. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, 25 minutes. , In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a thermometer reads 160°. Let stand 10 minutes before slicing.

ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
• Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
• Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
• Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
• Slice the pork tenderloin. Pour the sauce over all.
• Enjoy!

ROASTED PORK LOIN WITH CARDAMOM-CURRANT JELLY SAUCE

Steps:

• For pork:
• Combine first 10 ingredients in blender. Blend until spices are finely ground, about 2 minutes. Place pork in large glass baking dish. Pour marinade over pork; turn to coat. Arrange bone side up, tent loosely with foil and refrigerate at least 12 hours or overnight.
• For sauce:
• Preheat oven to 350°F. Scrape marinade from pork. Pat pork dry with paper towels. Sprinkle pork generously with 1/2 teaspoon cardamom, salt and pepper. Heat oil in large roasting pan set over 2 burners on medium heat. Add pork and cook until brown, turning occasionally, about 4 minutes.
• Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan. Transfer to oven. Roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F, basting often with pan juices, about 1 hour 30 minutes. Transfer pork and prunes to platter. Tent with foil. Strain pan juices into large glass measuring cup. Spoon 4 tablespoons fat off top of pan juices. Pour pan juices into heavy small saucepan. Add jelly and remaining 1/2 teaspoon cardamom. Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes. Season sauce to taste with salt and pepper.
• Serve pork with sauce.